Spinach & Tomato Crustless Quiche

This recipe is slightly altered from Holly Clegg's "Meals on the Move", so it's meant to be fast and healthy. I only changed the garlic and basil, since I've learned to appreciate fresh ingredients. This is tasty and she says it serves 6. Maybe so, but unless it's an appetizer, I say 4 for a light lunch with some fruit on the side. Looks low carb to me, too.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  medium onion, chopped
• 1 -2  clove garlic, minced
• 1⁄2 teaspoon dried basil (I use 1 T fresh chopped)
• 1 (12 ounce) container 2% fat cottage cheese
• 1  large egg
• 2  large  egg whites
• 1 (10 ounce) package frozen chopped spinach, thawed and drained very well
• 1  cup  shredded monterey jack cheese
• 4  roma tomatoes, sliced

Directions

1. Preheat oven to 350 degrees F.
2. Coat a large skillet with nonstick cooking spray.
3. Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
4. In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
5. Add to the onion mixture.
6. Mix in the spinach and cheese.
7. Spoon into a lightly oiled 9-inch pie plate.
8. Smooth the top and bake, uncovered, for 25 minutes.
9. Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
10. Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.