Crustless Quiche with Zucchini and Mushrooms

This Crustless Quiche with zucchini and mushrooms is adapted from a recipe from Oxygen magazine.  It’s delicious.  Make this on the weekend so that you will have some clean meals prepared for the week ahead.

Ben’s rating:  10 out of 10!

6 egg whites

2 whole eggs

1-1/2 cups crumbled goat cheese, divided (I use soy feta and just a sprinkle of grated on the top, likely 1/4 cup)

1/2 cup skim milk (I use 1/4 cup almond milk)

1/2 cup spelt or quinoa flour

1 tsp baking powder

1 tsp sea salt, divided

2 cups low-fat cottage cheese

Olive oil spray

4 medium zucchini, sliced into thin half moons (this is generous, likely just two)

1 cup green pepper, seeded and finely chopped

1 small onion, peeled and sliced

2 cloves garlic, minced

3 cups button mushrooms, sliced (I use four large ones)

2 cups spinach

1/2 cup fresh basil, chopped (or your favourite spice mix)

1/2 tsp black pepper

Preheat over to 400.  In a large bowl whisk together egg whites and whole eggs.

Add 1 cup cheese, milk, flour, baking powder, 1/2 tsp salt and cottage cheese.  Mix until well combined.

Spray skillet with oil and saute veggies until soft, about 8 minutes.

Add veggies to bowl.  Mix in basil, black pepper and remaining 1/4 tsp salt.

Spray casserole dish with oil and pour in mixture.  Top with remaining cheese.  Bake 20 minutes.  Lower to 350 and bake another 45 minutes.

Makes 8 servings.  270 cal, 22g protein, 16g carbs, and 15g fat.  Even lighter with the above adjustments.

Health Meal Prep is the key to clean eating for busy peeps!