Breakfast for dinner is always a hit in our house. Veggie & egg white scrambles, egg white 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 Fit Momma of Four's version of 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
-fresh ground black pepper
-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.