Sauté fresh baby spinach, baby bella mushrooms & sliced tomatoes in a pan coated with canola spray. Add a little garlic & herbs.
In a pie pan (canola-sprayed if you like), add the sauteed vegetables.
Pour in liquid pure eggwhites almost up to the top of the pan & mix it all together so veggies are spread around evenly.
Sprinkle Daiya dairy-free cheese shreds (pictured are the mozzarella style) over the top.
Bake at 375 for about 25-35 minutes, 'til golden brown on top.
I try and make some variation of this frittata a couple of times a week because it keeps really well in the fridge. I get hungry very quickly and very often so if it's there, I just heat up a slice instead of going for junk food. I'll often make it without the Daiya; with spinach & mushrooms or sauteed turnips. Use whatever vegetables you want but cook them first.
The bottom line: This is so much healthier & lower in fat & cholesterol than a typical quiche loaded with ham and cheese. Eggwhites can always be substituted for whole eggs - they are pure protein. The Daiya vegan cheese doesn't disappoint like soy cheeses do. You'll still feel satisfied with it's gooiness & stretchiness and you don't feel cheated out of a real quiche. The lack of a crust keeps it carb-free.
Cheeseless Version
Tomato, spinach & eggwhites - that's it! Add some basil, salt & pepper.
