Garden Quichelettes
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble.
Garden Quichelettes
Prep time
Cook time
Total time
Apparently everyone knows about these little egg and veggie bites except me. I had a version of them recently at the home of my friend Debbie Brodsky and was enamored with how adorable and appealing for kids they are. You can make endless variations—Debbie makes hers with egg whites and chopped bread or cooked pasta. You can also use whatever vegetables you have on hand or like in your omelets, like mushrooms, jalapeño peppers or seeded tomatoes, or swap the Cheddar cheese for Swiss or mozzarella. These are also excellent when reheated for a quick and healthy breakfast and are a great breakfast recipe as well as an easy dinner.
Author: Aviva Goldfarb
Recipe type: Breakfast Snacks and Appetizers
Serves: 6 (2 each)
Ingredients
- 6 oz. baby spinach
- 6 eggs
- ½ cup nonfat plain Greek yogurt, or use any plain yogurt or sour cream
- 1 cup shredded Cheddar cheese
- 1 tsp. dried Italian seasoning
- ⅛ red onion, finely chopped (1/4 cup)
- ¼ bell pepper, any variety, finely diced (1/4 cup)
- ¼ tsp. salt
Instructions
- Preheat the oven to 350 degrees and spray a muffin pan with nonstick spray.
- In a microwave-safe bowl, cover and steam the spinach for 2 minutes or until it wilts. Transfer it to a cutting board and chop it coarsely.
- In a large mixing bowl, beat the eggs and whisk in the yogurt. Stir in the remaining ingredients, including the spinach. Using a small ladle or cup, pour the egg mixture into the muffin cups, filling them about ⅔ of the way full.
- Transfer the pan to the oven and bake it for 20 – 25 minutes or until the eggs are set. (Meanwhile, prepare the garlic cheese bread and the smoothies if you are serving them.) Let them cool for 5 – 10 minutes if time allows, and serve immediately or refrigerate for up to 3 days, or freeze them for up to 3 months.
Notes
Do Ahead or Delegate: Cook and chop the spinach, beat and refrigerate the eggs, shred the cheese if necessary and refrigerate, chop the onion, dice the bell pepper, make and refrigerate the egg mixture or fully prepare and refrigerate or freeze the quichelettes.
Tip: I put my pan in the sink before I spray it with nonstick cooking spray so the spray doesn’t get on the counter or floors (less cleanup that way).
Scramble Flavor Booster: Add ⅛ tsp. black pepper to the egg mixture and serve the quichelettes with salsa or hot pepper sauce.
Side Dish suggestion: Preheat the broiler or toaster oven. Split the pita pockets in half, separating the tops from the bottom. Top each half with the butter or margarine, sprinkle them with garlic powder, and top them with the mozzarella cheese. Put the bread under the broiler or in the toaster oven until the cheese melts and the edges of the bread turn golden, 2 – 3 minutes.
Tip: I put my pan in the sink before I spray it with nonstick cooking spray so the spray doesn’t get on the counter or floors (less cleanup that way).
Scramble Flavor Booster: Add ⅛ tsp. black pepper to the egg mixture and serve the quichelettes with salsa or hot pepper sauce.
Side Dish suggestion: Preheat the broiler or toaster oven. Split the pita pockets in half, separating the tops from the bottom. Top each half with the butter or margarine, sprinkle them with garlic powder, and top them with the mozzarella cheese. Put the bread under the broiler or in the toaster oven until the cheese melts and the edges of the bread turn golden, 2 – 3 minutes.
Nutrition Information
Serving size: 2 each Calories: 166 Fat: 11g Saturated fat: 5.5g Carbohydrates: 3g Sugar: 1g Sodium: 603.5mg Fiber: 1g Protein: 13.5g Cholesterol: 206mg
