Crustless Quiche with Fresh Baby Spinach and Colby Jack Cheese

Crustless Quiche with Fresh Baby Spinach and Colby Jack Cheese this was sooo good you will never miss the crust!!! You can sub reg or low fat for everything I used...used what I had on hand. For gluten free sub rice flour. 4 eggs 1C small curd cottage cheese 1/2 c low fat sour cream salt and pepper 1 t dijon mustard (i ended up using yellow bc it is what I had) 1/4 C all purpose flour pkg baby spinach, steamed and squeezed dry few dashes hot sauce few shakes garlic powder 1 1/2 c colby jack cheese (or whatever cheese you want...low fat, feta, etc) Preheat oven to 375 degrees F. In a large bowl combine eggs, cottage cheese, sour cream, salt and pepper, mustard and blend with immersion blender or food processor until smooth. Add flour, garlic powder, spinach, 1 C cheese, and stir. Pour into greased pie plate (I lined it with nonstick foil) and top with remaining cheddar. Bake at 375 for 15 min and 350 degrees for another 35 min until center is set and knife comes out clean. Will look a little puffy and will not be as firm as a regular quiche, much more fluffy....so good!

Tortilla Espanola

Eggs aren't just for breakfast anymore! So while in Spain I had this fabulous tapas called Tortilla Espanola (Spanish Omlet), but it is not like our omlet, it has lots of potatoes and you serve it like a pie (cut into wedges). It is an easy and affordable meal. I could eat it for Breakfast, Lunch or Dinner. We had it with a nice side salad for dinner. I made my own recipe because so many I found online were laden with so much oil. Mine is a little different from the traditional, but tasted just like the ones I had in Spain.

Tortilla Espanola

1/2 C. EVOO
1 large sweet onion, chopped finely
1 lb. bag already shredded potatoes (Simply Potatoes)
salt and pepper
5 large eggs
1 tsp half and half
1/2 C. Colby Cheese, shredded
nonstick foil and cookie sheet or plate to invert it onto

Over med to med high heat saute onions in olive oil in large nonstick frying pan, about 5 minutes. Add potatoes and saute another 10 minutes, stirring frequently (don't brown), add salt and pepper to taste. While potatoes are cooking whisk together eggs, half and half and salt and pepper, add shredded cheese. Once potatoes are done add a large spoonful to egg mixture and stir (to bring the eggs up to temperature). Add remaining potato mixture to egg mixture and mix well. Pour back into pan and pat down until it is flat and even on top. Cook on med to med high heat about 12 minutes. Put nonstick foil on a large baking sheet or very large plate. Place foil side down on top of pan and flip omlette over and slide uncooked side down back into pan (I needed help for this part, it is very heavy). Cook another 8 minutes. Put new foil on baking sheet and slide omlette onto it. Let rest 2 minutes, and then cut into wedges. Serve with salad and toast. Great with ketchup or hot sauce (or sangria)