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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This is a great pick me up breakfast food that won't leave you anticipating lunch by the minute. It fills you up, and keeps you satisfied until snack time and lunch. I serve this with a cup of tomato juice and 1/2 slice of whole grain bread. Ingredients:
6 cups egg whites |
2 cup spinach, chopped |
3/4 cup green pepper, finely chopped |
3/4 cup red pepper, finely chopped |
3/4 cup onion, finely chopped |
1/2 cup mushroom, chopped |
1/2 cup ricotta cheese |
1 cup reduced fat mozzarella cheese |
Directions:
1. Scramble eggs in large bowl
2. add chopped vegetables
3. add to eggs
4. add all other ingredients and mix well
5. spray foil baking cups with non stick spray
6. divide egg mix into baking cups evenly,
7. makes about 18 quiches. The cups should be no more than 1/2 full.
8. You can also put them in a 9x13 inch cake pan then just cut into serving size pieces.
9. Bake in oven at 350 degrees until quiches are set.
10. don't over cook. Cool completely, and stack in air tight container or bag, and freeze. To reheat,
11. remove foil baking cup, and place on micro safe plate. heat on medium for 1 min and 30 seconds, or until heated through. They can be kept in the
12. refrigerator for up to a week. It only takes about 30 seconds to reheat from the refrigerator.
13. ** green veggies can be spinach, broccoli,or asparagus.
14. When using asparagus, it is good to replace the peppers with mushrooms.
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