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!!