RECIPE SUMMARY
Roasted Red Bell Pepper Quiche
Makes 4 Servings: Counts towards 2 cups Vegetables, 1 Egg, 1 Egg White, 1 teaspoon Oil
INGREDIENTS
DIRECTIONS
Preheat oven to 350ºF.
In a small bowl, mix together the eggs, egg whites, almond milk, salt and pepper. Add in the parsley and spinach; set aside.
Heat the oil in skillet over medium heat. Add in the bell pepper, onion, and garlic; sauté for 2-3 minutes until fragrant. Remove the vegetables from heat and add to the bowl with egg mixture.
Pre-spray 4 ramequins with olive oil and add egg mixture evenly. Keep about ¾ inch room from the rim.
Place ramequins on a cookie sheet with 1” of water in bottom.
Place in oven 10-12 minutes or poke a toothpick in center until toothpick comes out clean.
Remove from oven and let rest for 5 minutes before serving.
Ingredients
Directions
Preheat oven to 350ºF.
In a small bowl, mix together the eggs, egg whites, almond milk, salt and pepper. Add in the parsley and spinach; set aside.
Heat the oil in skillet over medium heat. Add in the bell pepper, onion, and garlic; sauté for 2-3 minutes until fragrant. Remove the vegetables from heat and add to the bowl with egg mixture.
Pre-spray 4 ramequins with olive oil and add egg mixture evenly. Keep about ¾ inch room from the rim.
Place ramequins on a cookie sheet with 1” of water in bottom.
Place in oven 10-12 minutes or poke a toothpick in center until toothpick comes out clean.
Remove from oven and let rest for 5 minutes before serving.