Description
Low-calorie, no-crust quiche that tastes like indulgence! Vegetables and potatoes make this dish perfect for any meal. Quick and easy!
Ingredients
- 2 slices Bacon, Diced
- ½ whole Medium Onion, Diced
- 2 cloves Garlic, Minced
- 1 whole Medium Red Skinned Potato (diced Very Small)
- 1 cup Baby Spinach
- ½ cups Button Mushrooms, Sliced
- 6 whole Eggs (large)
- 5 whole Egg Whites, Large
- ⅓ cups Whole Milk
- ⅓ cups 2% Shredded Cheddar Cheese
- ¼ teaspoons Black Pepper
- ¼ teaspoons Salt
- ⅓ cups Canned Or Cooked Black Beans (washed)
Preparation
Preheat oven to 375 F. Coat a 9-inch pie pan with cooking spray.
In a skillet over medium heat, cook bacon cubes until crisp. Remove bacon from skillet to drain on a paper towel. Remove most of the bacon grease from the pan but leave enough to cook remaining vegetables in, 2-3 teaspoons at most.
Add diced onions and garlic into the skillet and cook until soft (about 2 minutes). Add diced red potato and cover with a lid. Cook until potato becomes soft, stirring occasionally. Remove lid and add spinach and mushrooms until both are tender and mushrooms are slightly browned. Remove skillet from heat.
While the spinach and mushrooms are sauteing, in a large bowl whisk eggs, egg whites, milk, shredded cheese, pepper and salt until well combined.
Pour egg mixture into the prepared pie pan. Evenly sprinkle black beans and vegetables/potatoes into the egg mixture. Put pan into the oven. Bake for 30-35 minutes until the middle is set and the top is beginning to brown. Remove from oven. Allow it to sit for 5-10 minutes before slicing.
Garnish with sour cream if desired.
Nutrition information per serving (8 servings total): 138 calories, 8g Carbs, 7g Fat, 12g Protein, 1g Fiber, 1g sugar
