Reply to Delicious (but quick and easy) protein-based breakfasts

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[quote=Anonymous]I often make a crustless quiche on Sunday evening, which we eat for breakfast/lunch through the week.  Supper yummy, low-carb, and very versatile -- you can eat it hot or cold, add whatever veggies and meat you want, etc.  It also comes together really quickly.

1 tablespoon olive oil 
1 onion, chopped (I use sweet/Vidalia)
1 (10 ounce) package frozen chopped spinach, thawed and drained 
12 eggs, beaten 
3 cups shredded cheese (I use sharp white cheddar, but you can use anything)
1/4 teaspoon salt 
1/8 teaspoon ground black pepper
Optional: Sliced mushrooms, diced bell peppers, canadian bacon, turkey sausage crumbles, etc.

Preheat oven to 350 degrees. Lightly grease a casserole/baking dish (I use a 9x13 pan usually, but have also used muffin tins, 8x8 pans – you just have to adjust the cooking time a bit).  Heat oil in a large skillet over medium-high heat. Add onions and anything else you're using and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend.  Pour/scoop into pan and bake in preheated oven until eggs have set, about 45 minutes (you'll want to watch the quiche the first couple of times you make it, and add or subtract time as appropriate). Let cool for 10 minutes before serving.[/quote]

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