Spinach & Tomato Crustless Quiche - cooking recipe

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

Preparation

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