Recipe: Egg White Crustless Quiche

Serves 8

It can be tough to squeeze in a healthy breakfast, especially during the week. Mornings are busy. I love this quiche because it can be prepped ahead of time and it requires minimal effort – and it’s pretty versatile. The veggies in this recipe are just what I happened to have on hand – but feel free to switch them up if there’s something you don’t like or don’t have available! Think mushrooms, zucchini, onion, sweet potatoes…the options are endless…

*This recipe came to me courtesy of some fellow gym members who wouldn’t quit raving about it. I had one of them send it to me about 6 times before I finally tried it. I’m embarrassed to say that I’ve been missing out – but here ya go!

Ingredients:

  • 48 oz. of egg whites (that’s 1 large carton + 1 small carton)
  • 1 cup of whole milk mozzarella (you can opt for lower fat version as well)
  • 5 handfuls of fresh spinach
  • 1 tomato, diced
  • 1 handful of basil, chopped
  • 1 orange bell pepper, diced
  • 2 cups of fresh broccoli
  • Sprinkle of parmesan cheese
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350 degrees.
  2. Coat a 9×13 glass casserole dish with cooking spray or olive oil.
  3. Layer the bottom with spinach, tomato, basil, orange bell pepper, broccoli, and mozzarella.
  4. Pour in egg whites.
  5. Sprinkle the parmesan on top and add salt and pepper to taste.
  6. Bake at 350 degrees for 45 minutes.
  7. Serve warm. Store leftovers in fridge in an airtight container for up to 4 days.

Note: I prepped this on a Sunday, let it cool, cut it into 8 sections and stored it in the fridge. I’m planning to eat it through the week as breakfast and possibly lunch with a green salad and avocado for extra fat or sweet potato if I need the extra carbs. If you need extra protein, consider increasing your serving size.

Macros for 1 serving:

Calories: 156 calories

Protein: 23.3g

Carbohydrates: 4.6g

Fat: 2.8g

 

Enjoy!  

Abrie