I eat eggs in some way, shape, or form almost every day. Though they’re great at breakfast time, I have them for lunch and dinner not infrequently. You can call this recipe a crust-less quiche, a frittata, or a glorified egg bake. Whichever route you go, it’s a great way to fill up on veggies and protein—not to mention flavor. My favorite way to enjoy this is with a salad and a glass of wine.
- 1 tsp olive oil
- 4 cloves garlic, minced
- 1 shallot, diced
- 1 16-oz package baby zucchini or 4 zucchini, sliced
- 1 8-oz package white mushrooms, sliced
- 2 tbsp white wine (optional)
- 3 cups kale, trimmed
- ¾ c skim milk (or other milk of choice)
- 2/3 c goat cheese, crumbled
- 2 eggs
- ½ cup liquid egg whites
- salt & pepper to taste
- Preheat oven to 350
- Sautee shallots and all vegetables except kale in olive oil. Add wine and turn heat up so liquid boils. Cook down for a few minutes and then add kale. Stir until kale is wilted. Pour into a pie plate or skillet (whatever you plan to bake in).
- Mix cheese, milk, and eggs. Season with salt and pepper.
- Pour egg mixture over vegetables.
- Bake the quiche for 45 mins. Allow to sit 10 minutes before slicing.
What’s your favorite time of day to eat eggs?