Spinach, Mushroom and Feta Crustless Quiche

I love to eat a hearty breakfast when I have the time and when it is not hard on my waistline!  Crustless quiche is perfect in every way because one of the worst components of quiche (the crust) doesn't exist!  You still get the eggy, cheesy goodness but without all of the carbs!  Breakfast for the win!

Spinach, Mushroom and Feta Crustless Quiche (adapted from budgetbytes.com)

1 T. unsalted butter
8 oz. fresh mushrooms, sliced
1 clove garlic, minced
5 oz. fresh baby spinach
2 oz. feta cheese, crumbled
4 large eggs
1 c. skim milk
1/4 c. grated Parmesan cheese
1/2 t. salt
1/4 t. pepper

1/2 c. reduced fat shredded co/jack cheese

Preheat the oven to 350.  Heat a medium nonstick skillet over medium heat, melt the butter and sauté the mushrooms until they are browned.  Add the garlic and spinach and stir until the spinach is wilted and the water from the spinach evaporates.  Spray a 9" pie plate with cooking spray.  Spread the spinach mixture evenly over the bottom of the pie plate then sprinkle the crumbled feta on top.  

In a medium bowl whisk together the eggs, milk, Parmesan, salt and pepper until smooth.  Pour the egg mixture into the pie plate.  Sprinkle the shredded cheese on top and bake until the center is solid and the top is golden brown, about 40-45 minutes.  Let sit 5 minutes before slicing.

6 servings (171 calories each serving) according to my calculator on loseit.com