Garden Vegetable Crustless Quiche

1 ½ cups egg substitute

3 large eggs

1 ½ cups shredded reduced-fat extra sharp cheddar cheese, divided

1 ½ cups shredded reduced-fat Monterey Jack cheese, divided

½ cup 1% low-fat milk

½ cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 (16-oz) carton fat-free cottage cheese

Cooking spray

3 cups fresh spinach, chopped

2 cups diced potato with onion

1 cup finely chopped green bell pepper

1 (8-oz) package sliced mushrooms

½ cup chopped fresh parsley

2 tomatoes, thinly sliced

Preheat oven to 400°.

Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add spinach and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the spinach mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.