1 protein – 2 vegetables – 1 starch
Do you ever have those days when you eat breakfast for dinner? I do! In fact, I often find any excuse to eat breakfast, now that I’ve been trained to eat breakfast in the first place. I really have SlimGenics to thank for that, because I was never much of a breakfast eater (yet another aspect of my prior weight problems). But now, I look forward to waking up and eating, knowing that I’m doing one of the best things that I can for my body.
This quiche is a slight diversion from the traditional fluffy concoction loaded with butter and cream. Instead, this quiche contains the superfood quinoa, which gives it a unique and hearty texture. Quinoa is easy to prepare on the stovetop, and this is also a great way to use extra quinoa cooked for dinner a few nights previously. For best results, give your quinoa a good rinse before cooking, and simply simmer for 12-15 minutes in boiling water (you need half as much quinoa as you have water, for example, one cup of water to a half cup of quinoa). The protein content of quinoa is very high (18%), and nutritional evaluations indicate that it is a source of complete protein. It’s also gluten-free, which makes this delicious quiche gluten-free, as well.
Enjoy your breakfast for breakfast, or lunch or dinner…whenever you like to eat it. And with a portion this large, you can probably have it for both!
- 2 cups fresh spinach, coarsely chopped
- 5 green onions, finely chopped
- 4 eggs
- 1/2 tsp. Morton® Lite Salt
- 1/4 tsp. freshly ground pepper
- 1/2 C. cooked quinoa
- 2 Tbsp. fresh basil, finely minced
- 1/2 C. 1%, 2% milk or milk alternative
- 1 tomato, sliced into rounds
Preheat your oven to 350 degrees F.
Heat a large non-stick saucepan over medium-high heat. Spray with zero-calorie cooking spray and add spinach, tossing until wilted. Remove to a plate lined in paper towels, and press to drain excess liquid. Let cool.
Combine spinach in a bowl with green onions, quinoa and basil. Stir to combine.
In a large bowl, whisk eggs with milk, salt and pepper. Gently add spinach and quinoa mixture.
Coat a casserole dish or pie pan with cooking spray. Add egg mixture. Top with slices of tomato. Bake in preheated oven for 25-35 minutes or until egg is set. Slice and serve.
Makes 2 servings