There are three questions I often ask myself before making a recipe: Will it be portable? Will it be healthy? And, will it be tasty? The answer for this recipe is yes, yes and yes.
Mostly spinach, with just enough egg to hold them together, I feel like I'm starting my day off on a good note when I eat these for breakfast.
This recipe is adapted from one in the South Beach Diet cookbook. I snagged it from my parents (sorry Mom and Dad -- I'll get it back to you!) when I first began eating gluten free -- thinking it would have lots of recipes for me. It does, in a sense, but it's very dairy-heavy so I end up adapting many of them. Including this one:
Mini-Crustless Vegetable Quiche (gluten-free, dairy-free)
makes 12 quiche
2 whole eggs plus 3 egg whites 1 ten ounce package of frozen spinach, thawed with liquid squeezed out
1/2 of a small onion, chopped
a handful of mushrooms, chopped
1/2 teaspoon of salt, pepper, garlic powder & red pepper
Mix the egg together until combined. Add all of the other ingredients and pour into muffin tins (I have re-usable silicone ones that I love) and bake at 350 for twenty minutes.
The recipe for this is very basic, so feel free to substitute ham for mushrooms, add some cheese or some bell pepper.
Henry looks MEAN in this photo, but he's not. I caught him mid-yawn.