Portobello and Shallot Crustless Quiche | Foodtalk

Ingredients

• 5 large eggs – doesn’t have to be at room temperature
• 1/2 cup reduced fat milk
• 2 tsp olive oil
• 8 oz baby portobello mushrooms – diced
• 2 cloves garlic – minced
• 2 shallots – minced
• 5 oz spinach – roughly chopped
• 6 oz shredded parmesan
• 3 oz crumbled feta
• 1 tsp salt
• 1 tsp black pepper
• Pinch of red pepper flakes to taste