Skinny Crustless Quiche

Directions

1. 1
   Preheat oven to 375 F. Coat a 9-inch pie pan with cooking spray.
2. 2
   In a skillet over medium heat, cook bacon cubes until crisp. Remove bacon from skillet to drain on a paper towel. Remove most of the bacon grease from the pan but leave enough to cook remaining vegetables in, 2-3 teaspoons at most.
3. 3
   Add diced onions and garlic into the skillet and cook until soft (about 2 minutes). Add diced red potato and cover with a lid. Cook until potato becomes soft, stirring occasionally. Remove lid and add spinach and mushrooms until both are tender and mushrooms are slightly browned. Remove skillet from heat.
4. 4
   While the spinach and mushrooms are sauteing, in a large bowl whisk eggs, egg whites, milk, shredded cheese, pepper and salt until well combined.
5. 5
   Pour egg mixture into the prepared pie pan. Evenly sprinkle black beans and vegetables/potatoes into the egg mixture. Put pan into the oven. Bake for 30-35 minutes until the middle is set and the top is beginning to brown. Remove from oven. Allow it to sit for 5-10 minutes before slicing.
6. 6
   Garnish with sour cream if desired.
7. 7
   Nutrition information per serving (8 servings total): 138 calories, 8g Carbs, 7g Fat, 12g Protein, 1g Fiber, 1g sugar