Tuesday, April 22, 2014

Crustless Vegetable Quiche

Breakfast for dinner is always a hit in our house!  Veggie & egg white scrambles, oatmeal, turkey bacon, whole grain or banana pancakes are all hits any time of day with my kiddos.

A few days ago I saw a friend post about using her left-over veggies in a quiche for dinner & I was inspired. Here is a No Crust Vegetable Quiche.

-1 small onion, diced
-10 - 12 oz. frozen spinach
-2 sweet peppers, sliced
*You can substitute any veggies you have in your fridge!*

-5 whole eggs
-3 egg whites
-2 cups part skim Mozzarella cheese, shredded

-extra virgin olive oil or coconut oil
-sea salt
-fresh ground black pepper
-garlic powder

-Preheat your oven to 350 degrees. Mist a pie pan or casserole dish with extra virgin olive oil or coat with a thin layer of extra virgin coconut oil.

-Put a frying pan on medium heat & add 1 Tbls. olive or coconut oil. Sautee onions, spinach, & peppers with 1 tsp. sea salt, 1 tsp. garlic powder, & fresh ground black pepper to taste. Once veggies are softened remove from heat to cool.

-In a large bowl beat together eggs, egg whites, Mozzarella, 1 tsp. sea salt, & black pepper to taste.

-Add veggie mixture to egg mixture & stir well. Pour mixture into pie pan / casserole dish.

-Bake at 350 degrees for 35-40 minutes, until eggs are set.

-Allow to cool for approx. 10 minutes before serving.
(Recipe courtesy of Fit Momma of Four!)

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