CRUSTLESS TOMATO PEPPER QUICHE

2 teaspoons extra virgin olive oil
2 medium red bell peppers, diced
1 medium green bell pepper, diced
1 medium onion, minced
1 cup chopped tomato
2 whole eggs
3 egg whites
1 cup low fat milk
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup flour
1 cup bottled salsa

Preheat oven to 350F. Spray 9 inch quiche pan without a removable bottom with nonstick cooking spray. In a large nonstick skillet, heat oil over low heat. Add red and green bell peppers and onion and cook, stirring frequently, until vegetables have softened, about five minutes. Stir in tomato and cook until almost all liquid has evaporated, about five minutes. Transfer vegetables to a large mixing bowl and set aside to cool to room temperature. In a large bowl, beat together whole eggs and egg whites. Stir in milk, Parmesan, salt and black pepper and mix until well combined. Whisk in flour. Transfer vegetables to prepared pan. Pour egg mixture over vegetables and bake until eggs are just set, about 35 minutes. Cool quiche 10 minutes before cutting into six wedges. Serve topped with salsa. Serves 6.