This recipe combines two things that I love: 1) a clean food that can be a meal or a snack, is easy and fast to make, and stores well, and 2) nostalgic childhood favorite foods. I know what you’re thinking – this accountant can’t count. That’s several things. You are right. 🙂
Quiche was a treat growing up in my home. I love taking eggs and seeing how many vegetables I can mix into them. This recipe is the perfect opportunity to do that and takes a form that can replace those nuts that are too often the easy default snack and that you may be sick of munching on.
2 large eggs
2 egg whites
2 cloves garlic, finely chopped
1/4 tsp sea salt
1/4 black pepper
2 cups veggies, finely chopped (This is where you get to have fun and push the limits. Can you handle 3 cups? Try spinach, mushrooms, onions, peppers, or whatever else you enjoy, especially if it’s in season.)
Preheat oven to 350 degrees F.
In a large mixing bowl, beat egg, salt, black pepper and garlic.
Stir in veggies.
Using olive oil, lightly coat 6 slots of a muffin tin.
Divide egg mixture evenly between the six muffin slots.
Bake for 25-30 minutes.
Allow to cool for 5-10 minutes before removing from pan.