eggs in the city

we had about 1 1/2 days of  partial sunshine and no rain, but sadly, today, we are at it again. i had 2 long walks, which hopefully keep my legs stretched out as it is supposed to rain through the weekend.

to me, cold weather equals comfort food, and this versatile recipe hit the spot. i'm usually not such a cheesy person, but this was melt-in-your-mouth delicious. makes plenty for two - we'll have lots of leftovers this weekend.

crustless spinach tomato quiche

ingredients

1 tablespoon olive oil

1/4 onion, chopped

1 clove garlic, minced

1 (10 oz) bag fresh spinach leaves or 1 pkg. frozen chopped spinach

1 tomato, chopped

4 whole eggs, beaten mixed with 3 egg whites (or just 6 whole eggs)

2-3 cups shredded cheese of your choice (i used mozz. and chedder)

1/8 teaspoon black pepper

directions

1. preheat oven to 350 degrees and lightly grease a 9 inch pie plate (or small casserole dish).

2. prepare spinach. if using fresh, add spinach to a large pot of boiling water and cook just until wilted, about 1 minute. drain in a colander, rinse with cold water until cool. squeeze spinach to remove as much liquid as possible; coarsely chop and set aside. if using frozen, thaw and drain. set aside. 

3. heat oil in a skillet over med-high heat. add onions and cook, stirring occasionally, until onions are soft. add garlic to onions and cook 1 minute more, then stir in spinach and continue cooking until excess moisture has evaporated. 

4. in a large bowl, combine beaten eggs, cheese and pepper. add spinach mixture and tomatoes and stir to blend. pour into prepared pan. 

5. bake about 30 minutes, or until eggs have set and top begins to brown.