This crustless veggie quiche is packed with flavor and healthy colors.
Made simply with eggs, tomatoes, spinach, onions, and more, this breakfast or brunch recipe is perfect for any occasion.
½ diced onion 4 mushrooms, diced small 2 green onions, chopped 2 handfuls fresh baby spinach 1 medium sized roma tomato 6 eggs ½ cup milk 3 tbsp olive oil, divided ½ tsp salt ½ tsp paprika ¼ tsp black pepper ¼ cup cheddar cheese, shredded ¼ cup diced ham
Preheat oven to 425 degrees F.
In a skillet over medium heat add 2 tablespoon of olive oil and your onions, sautee until translucent.
Add 1 more tablespoon olive oil and the diced mushrooms. Sautee until the onions are lightly browned and the mushrooms are soft.
Pour mixture into a large mixing bowl.
Add spinach to pan and heat until wilted, turn off the heat.
Remove spinach and place into a bowl.
Add your tomato, green onions, seasonings, stir to combine.
Add eggs, stirring until well mixed.
Pour into greased baking dish and sprinkle some cheese on top.
Bake for 20 minutes at 425 degrees F.