Servings: 8 Servings
Calories: 183kcal
A delicious eggy breakfast which can be customized to add your favorite veggies.
Ingredients
- 1 can Artichoke Hearts - 14 oz, packed in water
- 8 oz Mushrooms - fresh, sliced
- ½ Yellow Bell Pepper - diced
- 2 cups Mozzarella cheese - shredded
- 3 whole eggs
- 1 whole egg white
- 1 cup skim milk
- ⅓ teaspoon Ground Black Pepper
- ¼ teaspoon dried basil - or a few torn fresh basil leaves
- Paprika - to taste
Instructions
- Preheat oven to 350°. Lightly spray a traditional quiche dish (or glass pie dish) with cooking spray and set aside.
- Drain artichokes (reserving a bit of the liquid), chop and squeeze them until barely moist. Arrange the chopped hearts in the bottom of the quiche dish (which has been sprayed or oiled).
- Saute mushrooms and bell pepper in a dry pan using the reserved artichoke liquid, until soft. Add to the quiche dish with the artichokes. Cover the vegetables with the shredded cheese.
- In a separate bowl, beat eggs and the egg white together. Add milk, pepper, and basil. Pour this eggy custard base over the vegetables and cheese. Dust with paprika.
- Bake for 40 minutes, until edges are browned and can be seen pulling away slightly.
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Nutrition
Serving: 1 Serving | Calories: 183 kcal (9%) | Carbohydrates: 11.7 g (4%) | Protein: 15.2 g (30%) | Fat: 9 g (14%) | Cholesterol: 83 mg (28%) | Sodium: 450 mg (20%) | Potassium: 358 mg (10%) | Fiber: 4.7 g (20%) | Vitamin A: 358 IU (7%) | Vitamin C: 25.6 mg (31%) | Calcium: 29 mg (3%) | Iron: 1.05 mg (6%)