I adapted this recipe from the Closet Cooking website to reduce the amount of carbs.

Who needs crust? It was a flavorful and delicious start to the day – and I have leftovers so I don’t have to make breakfast tomorrow.

The first time I made this, I didn’t have a glass pie plate , so I used an oblong glass oven-safe dish. It yielded about 8 semi-flat servings. I found my grandma’s round dish, and it turned out thicker and more like a quiche (it almost spilled over the top – so be careful0. Either pan works well, but you need to cook it a bit longer in a smaller pan because it takes longer to solidify the egg in the center.