Crustless Mushroom-Spinach Quiche

Directions

• Line the bottom of a 9-in. springform pan coated with cooking spray with heavy-duty foil; set aside. In a large nonstick skillet, saute the mushrooms, zucchini, green pepper, onion and garlic in oil until tender; drain.
• In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom mixture.
• Transfer to prepared pan. Bake at 350° for 45-55 minutes or until edges are lightly browned and a knife inserted in the center comes out clean. Let stand for 10 minutes. Carefully remove sides of pan. Top each serving with tomatoes.