Who said you don't have time for weekday eggs? Crustless Veggie Quiche

A lot of my clients tell me that their mornings are rushed and they don't have time to make eggs for breakfast in the morning - but this recipe totally eliminates that excuse. This dish is great to make on a Sunday night (like tonight!) to have for the next few days at breakfast. It also is an easy to pack lunch for the office. It's one of the staples in out household....easy to make and super delicious!

Crustless Veggie Quiche

Ingredients:
makes 6 servings

- 8 eggs
- 1 cup egg whites
- 1 medium zucchini
- 1 small onion
- 1.5-2 cup diced veggies of your choice (in this recipe I used broccoli and red peppers - but mushrooms, cauliflower, green onion and tomatoes work really well too!)
- 1/2 cup cottage cheese

1) Preheat oven to 350 degrees and set up rack in the middle of the oven.

2) Dice all veggies into relatively small pieces.
3) Spray the bottom of a casserole dish with extra virgin olive oil.
4) 'Line' the bottom with the zucchini and onion.
5) Beat eggs, egg whites and cottage cheese together with a whisk. Add salt and pepper to taste.

6) Pour over egg mixture.

7) Drop the rest of the veggies in the mixture.
8) Bake in the oven uncovered for approximately 45 minutes (or until the centre is firm).
9) Take it out and cut into 6 pieces and serve!

Calories: 151; fat 7g; carbs 4g; fibre 1g; protein 17g;


You can really make this dish your own! Some great additions are ham or ground beef/turkey, 1oz of hard parmesan cheese, grated root vegetables - all sorts of things! Enjoy :)