Crustless Quiche with Kale
Ingredients
- 1/2 teaspoon olive oil
- 1 small onion chopped
- 3 tablespoons white wine or use white grape juice with a splash of cider vinegar
- 5 cups baby kale
- 1 tablespoon grated Parmesan cheese
- 1/2 cup shredded low fat Cheddar cheese
- 1/2 cup low fat cottage cheese
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- 4 egg whites
Instructions
- Preheat oven to 350 degrees.
- Heat the oil in a large skillet over medium-high heat. Add chopped onion and cook for 3 to 5 minutes or until softened.
- Add white wine then add kale, a few handfuls at a time. Cook until wilted and excess moisture has evaporated.
- Remove pan from heat and add cheeses, nutmeg, and pepper.
- Lightly oil a 9-inch pie pan and spread kale/cheeses mixture over the bottom. In a medium bowl, beat the eggs and egg whites together.
- Pour egg mixture into pie pan. Bake for 40 minutes or until a knife inserted in the center comes out clean.
- Serve hot and enjoy!
Notes
SERVING SUGGESTION: Serve sliced English cucumber and beefsteak tomatoes on the side. Add some whole grain rolls and butter. VEGETARIAN: No changes necessary. KOSHER: No changes necessary. GLUTEN FREE: Make sure wine (or juice/vinegar) is gluten-free. NUTRITION: Per Serving: 111 Calories; 4g Fat; 11g Protein; 8g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 3
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