INGREDIENTS
- 1 (4 ounce) can mushrooms stems and pieces
- 2 T vegetable oil
- 1 (12 ounce) bag frozen onion and bell pepper mix
- 12 ounces frozen, chopped spinach
- 1 deep dish pie crust, defrosted
- ½ cup cheddar cheese, shredded
- 2 eggs
- ½ cup nonfat milk
- 1 tsp lemon juice
- ¼ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
DIRECTIONS
- Preheat oven to 375°F.
- Wash your hands well with soap and warm water for at least 20 seconds.
- Drain mushrooms.
- Heat large skillet over medium heat. Add oil.
- Add vegetables and mushrooms and cook until water evaporates and vegetables are tender. Add spinach and stir to break apart. Cook about 5-10 more minutes.
- Fill pie crust with vegetable mixture and top with shredded cheese.
- In a mixing bowl, whisk eggs together and add milk, lemon juice, salt, pepper, and garlic. Whisk to combine. Pour over cheese and vegetable mixture in pie crust.
- Place on baking sheet and bake 30-35 minutes, until the middle is set, and a knife inserted in the middle comes out clean. Let cool 5 minutes before cutting. Cut into 8 wedges and serve.
- Refrigerate leftovers within 2 hours.