1 tsp. plus 1 tbsp. butter
1 clove garlic, minced
1 c. thawed egg substitute
1 med. tomato, sliced
Dash of nutmeg
1 c. diced onion
10 oz. pkg. frozen spinach
3 oz. lowfat shredded cheese
Dash of pepper

Cook the spinach according to package directions, drain and set aside. In a non-stick skillet, melt the butter, add the onions and garlic and saute over medium-high heat until the onions are soft, about 2 minutes. Add the spinach and cook until all the moisture has evaporated, about 1 minute. Transfer to medium mixing bowl and let cool slightly.

When slightly cooled, add egg substitute, half of the cheese, the nutmeg and pepper and stir to combine. Spray a 10-inch quiche pan with non-stick spray and spread the spinach mixture into it. Top that with the sliced tomato and the rest of the cheese. Bake in oven preheated to 350 degrees until set, about 20 minutes.