Spinach Tart: That's Better.

I'm eating vegetarian-ish as one of my April goals, and I found this AMAZING spinach tart recipe that was absolutely divine! It only has about 250 cal per serving and it is full of tons of great flavor, especially when topped with fresh pico de gallo salsa!

Crustless Mushroom Spinach Tart

2 T seasoned bread crumbs

1/2 pound fresh mushrooms, sliced

1/2 c chopped onion

2 T EVOO

10 oz frozen spinach, thawed and squeezed dry

1 cup milk

1 cup egg substitute (I used about 3 egg whites and 4 eggs instead)

salt and pepper

1 1/4 c shredded Mexican cheese blend

1/3 c grated parmesan cheese

1. Coat a 9-in pie plate with cooking spray Sprinkle bottom and sides with crumbs; shake out the excess. Set plate aside.

2. Saute mushrooms and onion in oil until all liquid has evaporated (~10 min). Remove from heat; stir in spinach.

3. In a bowl, combine the milk, egg, salt and pepper. Stir in the spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. our into prepared pie plate. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining Mexican cheese blend around edge of tart. Let stand for 5 minutes before slicing.

4. ENJOY this AMAZING dish!!