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:
- Preheat oven to 350 degrees.
- Coat a 9×13 glass casserole dish with cooking spray or olive oil.
- Layer the bottom with spinach, tomato, basil, orange bell pepper, broccoli, and mozzarella.
- Pour in egg whites.
- Sprinkle the parmesan on top and add salt and pepper to taste.
- Bake at 350 degrees for 45 minutes.
- 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