Page 108 - 28_Days_of_Clean_Eating.sanet.cd

Mini Spinach, Pepper, and

Vegetarian
Cheese Quiches Gluten-Free

Little hand-held quiches are kid-friendly and can even be made in
advance. By baking them in the mufn tins, it speeds up prep time
and makes them a great grab-and-go breakfast. Feel free to add
your favorite chopped vegetables or turkey sausage to make them
even more delicious and nutritious.

1 tablespoon avocado oil, plus 1 cup shredded sharp white
additional for greasing Cheddar cheese
1 red bell pepper, diced ½ teaspoon salt
4 cups chopped fresh ½ teaspoon freshly ground
baby spinach black pepper
6 eggs, lightly beaten
1. Preheat the oven to 350°F.
2. Coat 8 cups of a mufn tin with the avocado oil.
3. Heat 1 tablespoon of avocado oil in a large skillet over medium-
high heat. Add the bell pepper and spinach and cook, stirring
frequently, for about 4 minutes or until the bell pepper begins to
soften and the spinach is wilted. Transfer the mixture to a colan-
der set over the sink to drain any excess liquid.
4. In a medium bowl, stir together the eggs, spinach–bell pepper
mixture, cheese, salt, and pepper. Pour the mixture evenly into
the prepared mufn tin cups.
5. Bake the mufns for 15 minutes or until the quiches are set.
Let the quiches sit in the pan on a wire rack to cool slightly,
about 5 minutes. Serve hot.

Serves 4. Prep time: 10 minutes. Cooking time: 20 minutes.
Total time: 30 minutes (plus 5 minutes to cool).

Per serving: Calories: 230 Fat: 16.6g Saturated Fat: 8.2g Protein: 16.6g
Carbohydrates: 4.1g Fiber: 1.5g

Breakfast 107