Ingredients 6 eggs
10 oz pkg frozen spinach, thawed & drained
1 medium onion, diced
2 cloves garlic, minced
1 Tbls butter
½ green olives, sliced
1 tsp red pepper flakes
2 cups shredded cheddar (I use the Mexican blend)
Salt & Pepper to taste
Preheat oven to 350 degrees. Spray large (9”) quiche dish with cooking spray.
Saute onions & garlic in butter until softened. Stir in spinach and cook until heated through. Remove from heat.
Add olives and pepper flakes.
Whisk eggs and stir into spinach mixture.
Stir in cheese and pour into baking dish. Sprinkle a little more cheese on top if desired.
Bake for 35-40 minutes or until eggs are set and edges turn slightly brown.
Remove and allow to cool before serving.
Makes 6 servings
Total Fat 10g
Total Carbohydrates 5g
Dietary Fiber 1.5g
Simply delicious! Experiment with additional ingredients like mushrooms & peppers or substitute a different kind of cheese.
10 oz Broccoli, chopped, plain, frozen
1 each cooking spray
1 cup liquid egg substitute
1/3 cup white all purpose flour
1/4 tsp black pepper
1 1/2 cup low fat cottage cheese
1 cup low fat cheddar cheese, shredded
2 oz Cheese, feta, crumbled
Preheat the oven to 350 degrees F. Cook broccoli in boiling water for 3 minutes in a large saucepan. Drain well and set aside.
Lightly coat a 9-inch pie plate with cooking spray and set aside.
Combine the egg product, flour, and pepper in a large bowl, then stir in the cottage cheese, broccoli, 3/4 cup of the cheddar cheese, and the feta cheese. Spoon the mixture into the prepared pie plate.
Bake, uncovered, for 40 to 50 minutes or until a knife inserted near the center comes out clean.
Remove to a wire rack, and sprinkle with the remaining cheddar cheese. Cool 5 to 10 minutes before serving.