Yield: 1 quiche, 8 wedges
Serving Size: 2 wedges
This healthy vegetarian breakfast is packed with flavors! Slightly spicy kale, sweet juicy tomatoes, and lots of earthy spices make this easy dish a real winner. Store any leftovers in the refrigerator in an airtight container or covered in plastic wrap, and reheat in the microwave for 1-1:20 minutes.
1. Preheat the oven to 325°F, and coat a 9”-round baking pan with nonstick cooking spray.
2. Coat a large pan with nonstick cooking spray, and preheat over medium-low heat for 1-2 minutes. Add the kale and salt, and sauté for 3-5 minutes, or until the kale wilts and turns dark green. Set aside.
3. In a large bowl, whisk together the egg whites until just frothy. Whisk in the basil, thyme, rosemary, and cayenne.
4. Spread the cooked kale over the bottom of the prepared pan. Sprinkle the diced tomatoes and mozzarella on top. Gently pour in the egg white mixture. Bake at 325°F for 40-45 minutes, or until the center has set and no longer jiggles. Cool in the pan for at least 5 minutes before slicing and serving.
Note: Extra large eggs are about 1.25 times as large as large eggs, which is why you would need more large eggs.
2 c shredded kale (packed)
1/8 tsp salt
12 extra large egg whites (or 15 large)
1 tsp dried basil
¾ tsp dried thyme
½ tsp dried rosemary, crushed
¼ tsp cayenne pepper
1 medium Roma tomato, diced
¼ c shredded mozzarella cheese
If you have an IN.FORM-Approved recipe that you would like to share, please email it to firstname.lastname@example.org.