Garden Quiche with Feta Cheese

1 Medium Yellow Onion, Sliced Thinly
1.5 to 2 Plum Tomatoes, Diced Finely
1 Medium Zucchini, Diced Finely
8 Large Eggs
8 Large Egg Whites
2 tsp Canola Oil
1 c. Whole Milk
3 c. Fresh Baby Spinach
4 oz. Feta Cheese

This dish can easily serve more! Try 8 slices for breakfast, or lunch alongside a salad. For a hearty vegetarian main dish, quartering the quiche will ensure satisfying portions.

Preheat oven to 425 degrees. Allow cast iron skillet to warm gently on the stove top burner at medium heat.

Brown yellow onions in a cast iron skillet with oil. Add salt to taste. When brown and translucent, add zucchini and tomatoes. While they are cooking through, add eggs and egg whites to a bowl with milk and whisk thoroughly. Stir in feta cheese gently.

Add spinach to skillet and allow to wilt for 2 to 3 minutes. Once wilted, gently stir into vegetable mixture. Carefully pour in egg mixture. With a spatula, very gently stir the vegetable and egg mixture one or two times and immediately (and carefully!) transfer the skillet from the stove top to the oven.

Allow to bake in the oven until firm in the center. Cool for 5 minutes before slicing into quarters and serving.

Serving Size: Makes 4 Generous Servings (each 1/4 of your skillet)

Number of Servings: 4

Recipe submitted by SparkPeople user LAURENKAYWEBER.