½ cup jalapeno cheddar cheese cornbread, crumbled
3 tbsp milk
1 tbsp green onion, sliced
1 tbsp Parmesan cheese
Dash of salt and black pepper
Preheat the oven to 350℉.
Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.
In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.
Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes.
1 serving, 240 calories
Crustless vegetarian quiche is easy to put tother and is very versatile. Eat it hot, eat it cold, eat it for any meal at any time of day!
Crustless Vegetarian Quiche
- 1 tbsp olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced (2 tsp)
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- 6 chopped broccoli florets
- ½ cup chopped tomato
- 6 large eggs
- 2 tbsp milk
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt
- ⅓ cup parmesan cheese
Preheat oven to 425℉.
Place oil to a large saute pan and heat over medium-low. Add onion, garlic, peppers, broccoli and tomato. Saute until tender, about 4 minutes.
Spread vegetables in the bottom of a lightly greased 9” pie pan.
Wisk together eggs, milk, spices and ¼ cup parmesan cheese. Pour egg mixture over vegetables in pie pan.
Cover pan loosely with foil and bake for 10 minutes at 425͒. Turn the heat back to 350͒ and bake for an additional 15 minutes.
Remove foil, sprinkle with remaining cheese. Bake for an additional 5-10 minutes until a knife inserted in the center comes out clean.
Serve warm or cold.
Hack: Leftovers can be stored in the refrigerator for up to 5 days.
Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to a freezer bag or container and store in the freezer for up to 3 months.
Did you know? Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!
Hack: Frozen or dehydrated vegetables can be used in this recipe.