My Garden Vegetable Crustless Quiche - cooking recipe

Ingredients

1 1/2 cups egg substitute
3 large eggs
1 1/2 cups shredded reduced-fat sharp cheddar cheese, divided
1 1/2 cups shredded reduced-fat monterey jack cheese, divided
1/2 cup 1% low-fat milk
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) carton fat-free cottage cheese
cooking spray
4 cups sliced zucchini (about 4)
1 cup finely chopped green bell pepper (about 1)
1/2 cup finely chopped onion
12 ounces baby spinach leaves
3 ears corn, scraped
1/2 cup chopped fresh parsley
2 tomatoes, thinly sliced

Preparation

Preheat oven to 400\u00b0.
Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 4 ingredients through corn; saute for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400\u00b0 for 20 minutes. Reduce oven temperature to 350\u00b0 (do not remove dish from oven), and bake for 45 minutes or until lightly browned and set.