Eggs. I’m almost ashamed at how many eggs I have gone through in the past week. You would think it’s the only thing I’ve eaten judging by how quickly I am going through them.
Typically the way I eat eggs is a little boring. It’s either scrambled or over-easy. I did mix it up a few weeks ago and cooked/tried an omelet for the first time. I loved it so much that I started feeling adventurous with my eggs. First my omelet. Then quiche. Then last nights dinner.
I’m not exactly sure what this dinner was. It’s not really a baked frittata. I don’t want to call it a crust-less quiche (mainly because I’m making a quiche for dinner tonight). What I will call it though is delicious (Thanks Courtney for the idea!)
Baked Frittata/Crustless Quiche (4 servings = 4 points)
4 egg whites
One red bell pepper
One yellow bell pepper
One green bell pepper
Handful of mushrooms
Large handful of fresh spinach
One baked potato
Handful of reduced fat Mexican shredded cheese
Two teaspoons olive oil
Salt and Pepper to taste
Basil to taste
1. Cut up the bell peppers, onion, mushrooms, and spinach.
2. Saute the bell peppers, onion, and mushrooms in the olive oil until softened and starting to brown. Add spinach when it is almost complete.
3. Cook potato in microwave until soft.
4. Preheat oven to 375 degrees.
5. Meanwhile, whisk the egg whites and egg in a bowl. Add salt and pepper.
6. Put the cooked vegetables in a casserole dish. Cut up the baked potato and add to the vegetable mixture.
7. Add the egg mixture to the dish. Then top with shredded cheese and basil. Cook for 25-30 minutes. I wound up cooking a little longer as I am paranoid about uncooked eggs.
It was relatively simple to make, but let me tell you – it was yummy! I have no idea why I haven’t been cooking with eggs more often. I do know I have a ton of recipes to try to make up for lost time!