Turkey mushroom Spaghetti Squash Quiche with sun-dried tomatoes

Step 1

Heat a cast-iron or other oven-safe skillet over medium-high heat with a mist of olive oil spray.  Add onions and mushrooms, sprinkle with a pinch of salt, and cook for about 5 minutes until soft.

Step 2

Add already seasoned, cooked ground turkey, garlic, and fennel.  Cook for another minute until the garlic is fragrant, but not burned!

Step 3

To the pan, add kale with two big pinches of course salt and a little pepper. Let the kale cook down for a few minutes. Add in already cooked spaghetti squash strands, and combine everything well.  Stir in chopped sun-dried tomatoes.

Step 4

In a small bowl, whisk together one whole egg, a carton of liquid egg whites, Italian seasoning and a pinch of salt and pepper. Pour over veggie/turkey mixture and turn off heat. Lift the veggie/turkey mixture a bit to let the eggs slide in there. Smooth the top and sprinkle with cheeses.

Step 5

Bake at 350' for 25 minutes. Then broil for 5 minutes until the top is set.