1/2 tsp. extra-virgin olive oil
1/2 C. diced fresh shiitake mushrooms
1/4 C. diced red onion
1/4 C. diced red bell pepper
1/2 C. diced zucchini (1 small)
1/2 C. diced cauliflower
1/2 C. diced broccoli
1/2 C. diced carrots
1 T. plus 2 tsp. chopped, mixed fresh herbs, such as basil, oregano, rosemary
3 sheets phyllo dough
2 large eggs
2 large egg whites
1/2 C. fat-free milk
1/8 tsp. sea salt
1/8 tsp. freshly ground pepper
Pinch of ground nutmeg

Preheat oven to 400 degrees. Heat a saut� pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Add vegetables and saut� until soft, about 5 minutes. Mix in 1 T. herbs; set aside. On a clean cutting board, lay out one sheet of phyllo dough and lightly coat with cooking spray. Cover with another sheet of phyllo and spray again. Sprinkle with the remaining 2 tsp. of herbs. Cover with the remaining sheet of phyllo and spray well with cooking spray. Cut the stacked phyllo rectangle crosswise into 6 strips, about 2 3/4 inches wide, then cut lengthwise in half. You will have 12 strips about 2 3/4 inches wide by 6 inches long. Coat a 12-C. muffin pan with cooking spray. Make the quiche in alternating C., leaving an empty C. between quiches. (The first row will have 2 quiches, the second will have 1 quiche and so on.) Place a phyllo strip in the bottom of a C. and place another over it at right angles to form a cup. Let the ends hang over or scrunch to make a rim. Repeat to make 6 cups. In a mixing bowl, beat the eggs, egg whites, milk and seasonings until combined. Add 1/4 C. of the vegetable mixture to each muffin cups. Pour One-third cup of the egg mixture into each cup. Bake for 25 to 30 minutes or until eggs have set and are golden on top. Cool in pan about 5 minutes. Carefully run a knife around edge of cup to remove.

Yield: 6 servings
Calories: 114
Fat: 3.1g
Fiber: 4.9g