SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 165.6
  • Total Fat: 6.9 g
  • Cholesterol: 28.1 mg
  • Sodium: 860.8 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.2 g
  • Protein: 18.5 g

View full nutritional breakdown of Giant portion Cheesy Breakfast Quiche calories by ingredient
Report Inappropriate Recipe

Giant portion Cheesy Breakfast Quiche

Submitted by: KITTYGIRL519

Introduction

I used to make a super fattening version of this, with tons of eggs and sharp cheddar. This is a great alternative, and you can eat 1/4 of the recipe! I used to make a super fattening version of this, with tons of eggs and sharp cheddar. This is a great alternative, and you can eat 1/4 of the recipe!
Number of Servings: 4

Ingredients

    Egg Beaters 1 and 1/2 cups
    3 slices of deli ham
    Spinach, fresh, 5 cup
    Onions, raw, 1/2 cup
    Garlic, 4 cloves
    Athenos Reduced Fat Feta Cheese, 2 oz
    Laughing Cow Light Creamy Swiss Original Cheese, 2 wedges
    1 tbs Land O Lakes, Light Butter
    1 tbs grey poupon or any mustard
    olive oil cooking spray
    spices to taste, I use parsley, chives, and cayenne

Directions

Preheat oven to 375. Mince garlic and onions and place in a frying pan with 1 tbs lite butter, and a quarter cup of water. when onions start to become translucent, and the water has mostly evaporated, add the ham. Stir frequently unitl it all browns, about 5 minutes. Add the spinach and reduce heat and cover. Stir ever few minutes until spinach is completely wilted. In a large bowl, whisk togother the egg beaters, cheeses, mustard and spices. Coat an oven proof dish, like a pie plate, with the cooking spray. Add the hot ham mixture to the egg beaters and cheese mixture and pour it all into the pie plate. Cook 19 minutes at 375, or until egg product is set. Let cool 10 minutes before cutting.

Number of Servings: 4

Recipe submitted by SparkPeople user KITTYGIRL519.






Great Stories from around the Web


Rate This Recipe