MINI ROASTED TOMATO & SPINACH QUICHE:
I enjoy cereal and oatmeal for breakfast but sometimes the usual morning grub gets boring. I don’t always have time to prepare an omelet and I don’t like grabbing breakfast bars on the go. I find that the bars are never as satisfying as a home-cooked meal and always leave me hungry by 11:00 am. This recipe is great since it’s easy and can be prepared in advance. You freeze it and simply reheat it on your way out the door.
8 egg whites
1 small onion, diced
2 cloves of garlic, diced
2 cups chopped spinach, fresh or frozen
1/2 cup low fat shredded cheese, cheddar or mozzarella
1 tsp. salt
1 tsp. pepper
Preheat oven to 350 degrees. Sauté onions until golden. Add garlic and spinach and cook on low flame until heated through. Whisk the eggs in a large bowl. Add the spinach mixture to the bowl and season with salt and pepper. Sprinkle in the cheese and mix together. Spray two 6 cup capacity cupcake pans with nonstick cooking spray. Pour the batter into the muffin pans. Cook for about 20 – 25 minutes or until slightly brown on top.
~ Recipe submitted by Nina Safar