Crustless Kale, Sundried Tomato, and Parmesan Quiche - 5.4g Carbs, 1.1g Fiber, 2.1g Sugar
From: SparkPeople.com - by: SQUIRLGIRL01
This crustless quiche is delightful any day of the week, for any meal!
Prep: 30 min
Cook: 40 min
Servings: 8
1 bunch of kale (6-7 large leaves)
1 medium onion, chopped
1 Tbsp olive oil
1/4 cup sundried tomatoes
2 large eggs
1 cup cottage cheese
3/4 cup freshly grated Parmesan cheese
1 tsp dijon mustard
1 Tbsp Italian seasoning
Wash and destem the kale. Rip into small pieces and steam for 5-6 minutes. Saute the onion in the olive oil until soft and translucent. Chop the sundried tomatoes into small pieces. When the kale is finished steaming, chop finely.
In a bowl, mix together eggs, cheeses, mustard and seasoning. Mix in vegetables. Spray a 9 in pie plate with non-stick spray. Pour mixture into pie plate. Bake at 375 for 40 minutes, or until knife comes out clean. Eat warm.
Makes great leftovers for lunch or breakfast the next day :)
Servings: 8
Nutrition per Serving: 119.2 Calories, 6.6g Total Fat, 2.7g Saturated Fat, 0.6g Polyunsaturated Fat, 2.7g Monounsaturated Fat, 56.8mg Cholesterol, 343.8mg Sodium, 204.5mg Potassium, 5.4g Total Carbs, 1.1g Dietary Fiber, 2.1g Sugars, 9.8g Protein
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