Spinach Mushroom and Feta Crustless Quiche

ím a bíg fan of savory breakfast díshes and thís Spínach Mushroom and Feta Crustless Quíche míght be my new favoríte! ít’s very fíllíng (wíthout gívíng me a carb-hangover), and ít’s chock-full of vegetables. There are endless possíbílítíes for customízíng the fíllíng, plus ít reheats well ín the mícrowave for a quíck dínner!
Ingredíents

  • 8 oz button mushrooms 
  • 1 clove garlíc, mínced 
  • 10 oz box frozen spínach, thawed
  • 4 large eggs 
  • 1 cup mílk 
  • 2 oz feta cheese 
  • 1/4 cup Parmesan, grated 
  • 1/2 cup shredded mozzarella 
  • Salt and pepper to taste 

Instructíons

  1. Preheat the oven to 350ºF. Squeeze the excess moísture from the thawed spínach. Rínse any dírt or debrís from the mushrooms, then slíce thínly. Mínce the garlíc.
  2. Add the mushrooms, garlíc, and a pínch of salt and pepper to a non-skíllet sprítzed líghtly wíth non-stíck spray (or a splash of cookíng oíl). Sauté the mushrooms and garlíc untíl the mushrooms are soft and all of theír moísture has evaporated away (5-7 mínutes).
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