This easy, tasty Spinach Mushroom and Feta Crustless Quiche is low on carbs and big on flavor. This veggie-filled breakfast will keep you full and happy.

INGREDIENTS

• 8 oz button mushrooms ($1.99)
• 1 clove garlic, minced ($0.08)
• 10 oz box frozen spinach, thawed ($1.09)
• 4 large eggs ($0.83)
• 1 cup milk ($0.39)
• 2 oz feta cheese ($0.87)
• 1/4 cup Parmesan, grated ($0.39)
• 1/2 cup shredded mozzarella ($0.50)
• Salt and pepper to taste ($0.05)

INSTRUCTIONS

1. Preheat the oven to 350�F. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Saut� the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the saut�ed mushrooms on top of the spinach, followed by the crumbled feta.