Let me start this by saying that I am NOT a cook.  Historically, I have tried to avoid the kitchen at all costs, which is what likely led to my hefty 372 lb self.

However, since changing my lifestyle in 2010, I have developed a knack for opening my refrigerator and creating something with whatever fresh ingredients I have on hand.

Today, I was thinking about what I was going to eat for breakfast this week and I decided that I wanted to make my first egg white quiche.  From that was born “Kristy’s Veggie Egg White Crustless Quiche.”

Veggie Egg White Crustless Quiche

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Nutrition Info
  • Calories: 230.5
  • Fat: 13.8g
  • Carbohydrates: 11.1g
  • Protein: 17.0g

Number of Servings: 6

Ingredients

9 egg whites
1 3/4 cup almond milk
3 cups fresh baby spinach
1 cup fresh chopped broccoli
3/4 cup Kraft Italian Cheese Blend
3/4 cup mozzarella cheese
1/2 cup sun dried tomatoes
1 small onion, chopped
1 green bell pepper, chopped
2 tbsp extra virgin olive oil
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp nutmeg
Chives

Directions

Preheat oven to 350 degrees. Grease a 2 qt casserole dish (I suggest using refined coconut oil). Heat extra virgin olive oil in a pan and add onions, green bell peppers, broccoli, sun dried tomatoes, and spinach. Saute until all of the spinach is wilted and the onions are translucent. Pour vegetable mixture into the casserole dish. Cover with 3/4 cup cheese. In another bowl, whisk together milk, egg whites, black pepper, garlic powder, nutmeg, and chives. Pour egg white mixture over vegetables. Cover with 3/4 cup cheese. Bake for 45 minutes or until a knife can be inserted into the middle and comes out clean. Enjoy!

Give it a try and let me know what you think!  Don’t forget: MOVE YOUR BODY!

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