Fit Fare

I must admit, I am NOT a fan of the low-carb craze that has been sweeping America for a couple of years now. Yes, I’ve read the South Beach Diet book, and seen some folks (my parents among them) lose big weight with that method, but the idea that I am to leave bread, rice, pasta and other grains behind forever is laughable. To be fair, South Beach does not require you to never eat any carbs ever again; but I still don’t think I could adopt it as a permanent lifestyle change. That said, however, we all should limit our intake of refined sugars, and “bad” carbs such as tasteless white bread. This is a lower-carb recipe, (note please I did not say no carbs) and I have made an attempt at lowering the fat content as well with egg substitute and reduced-fat feta. I wish I could say that the tomatoes used in the recipe came from my own garden, but unfortunately my ‘maters won’t be ripe for another week or more.

1 cup reduced fat feta cheese
1 (10 oz) package of frozen spinach, defrosted, drained, and water squeezed out
1 cup egg substitute
1/2 cup diced onion
2 ripe tomatoes
3 tbsp shredded cheese
3 eggs
1 tsp salt-free garlic seasoning

Beat the eggs with the egg substitute. Add feta, spinach and onion. Dice one tomato, and add to mixture. Add garlic seasoning. Pour into a greased round cake pan and bake at 350 for 10 minutes. Slice the second tomato into rounds and place on top of quiche. Return to the oven and bake for an additional 30-45 minutes, or until the eggs are completely set. Garnish with shredded cheese.