Wednesday, March 21, 2012

Egg and Spinach Quiche Cups

Egg and Spinach Quiche Cups

  • 10  ounces frozen chopped spinach

  • 3/4 cup egg whites

  • 3/4 cup shredded fat free cheese

  • 1/4 cup red bell pepper, chopped

  • 1/4 cup onion, chopped fine

  • hot sauce (optional)

    1. Microwave the spinach on high for 2 1/2 minutes. Drain completely.
    2. Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray.
    3. Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl.
    4. Add hot pepper to taste.
    5. Divide evenly among the cups.
    6. Bake at 350 for 20 minutes or until knife inserted comes out clean.
    7. May then be frozen if desired.
    Makes six muffin cups, 75 Calories each

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