Crustless Vegetable and Ham Quiche

• 6 large eggs

• 1 cup cottage cheese

• 1 cup shredded cheddar cheese

• 1/2 teaspoon salt

• 1/4 t pepper

• 1 1/2 tablespoons extra virgin olive oil

• 1/2 onion, diced

• 1/2 large green bell pepper, diced

• 2 cloves minced garlic

• 6 ounces bella mushrooms, sliced

• 7 cups fresh baby spinach

• 2 cups chopped ham

• 1/4 cup sliced grape tomatoes

• Fresh parmesan for topping

Preheat oven to 350 F.

Grease a 9 inch round pie plate and set aside.

In a medium bowl whisk eggs and stir in cheese, salt and pepper.

Heat oil over medium heat in large nonstick saucepan.

Stir in onion, bell pepper and mushroom. Sauté several minutes then add spinach and sauté a couple minutes more or until wilted.

Stir in garlic for one minute.

Stir all veggies into egg and cheese mixture and pour into pie plate.

Top with tomato halves.

Bake for 45 minutes and then broil for 2-3 minutes.

Let cool for several minutes before cutting and top with grated parmesan.