Tuesday, May 31, 2011

Breakfast Ease

I know, I know it has been way too long!  I am finally reorganized and cooking creatively.  It gets so easy to eat the same meals over and over, and when you throw weekend travel into the mix you go for simplicity...aka BORING!  Instead of boring you with yet another chicken, vegetable, and whole grain week...I am stepping it up!

This week has started my dive into new and creative breakfasts for Paul.  I wanted to find an egg dish, of sorts, that was loaded with protein and flavor.  It took the meshing of a few recipes, but I think I did well.  Paul and Kristen (who got a few slices today) will have to let me know their thoughts :) 

Crustless Loaded Quiche
6 slices

4 Eggs (can also go with 2 eggs and 3 egg whites)
1/2 cup whole wheat flour (I will try it with Gluten Free Flour later this week and report back)
1/2 tsp baking powder
1 cup skim milk (you could use any kind of milk)
1 can Artichoke Hearts in water (I used 365 brand and rinsed them), chopped
1/3 cup roasted red peppers (I like Cento brand) roughly chopped
1 cup fresh spinach
3/4 cup onion
Italian Seasoning to taste
1/2 cup Soft Goat Cheese crumbled
1/3 cup Parmessan

Pre-heat oven to 400 degrees.  Spray Pie Dish with Olive Oil Spray.

In a pan over medium/high heat, heat onions until translucent.  Add in spinach and mix until wilted.  Add in artichoke hearts and red peppers.  Mix until heated through.  Season to taste.  Take off burner to cool slightly.

In the meantime, whisk eggs.  Continue whisking adding flour, baking powder, and then slowly the milk until well mixed and airy.

Add the onion/spinach/etc mixture to the egg mixture.

Pour into the prepared pie dish.  Add the crumbled goat cheese to the top and then the parmesan.

Bake for 20-25 min, until lightly browned around the edges and quiche is set.  Cool and serve.  Can be stored for 5 days!

Nutrition of each slice: 167cal 5.85g fat 17g carb 3.85g sugar 11.65g protein


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