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Garden Quichelettes

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Garden Quichelettes

Garden Quichelettes

Jessica Braider
My friend Debbie Brodsky introduced this delicious recipe to The Scramble. You can make endless variations—Debbie makes hers with egg whites and chopped bread or cooked pasta. You can also use whatever vegetables you have on hand or prefer in your omelets, like mushrooms, jalapeño peppers, or seeded tomatoes, or swap the Cheddar cheese for Swiss or mozzarella. These are also excellent when reheated for a quick and healthy breakfast for you or the kids.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Main Course, Main Dish
Cuisine American, Mediterranean
Servings 6 servings

Ingredients
  

  • 6 oz. baby spinach
  • 6 eggs
  • 1/2 cup low fat plain Greek yogurt or use any plain yogurt or sour cream
  • 1 cup shredded Cheddar cheese
  • 1 tsp. dried Italian seasoning
  • 1/8 red onion finely chopped (1/4 cup)
  • 1/4 bell pepper any variety, finely diced (1/4 cup)
  • 1/4 tsp. salt

Instructions
 

  • Preheat the oven to 350 degrees and spray a 12-cup muffin pan with nonstick spray or line it with muffin cups.
  • In a microwave-safe bowl, cover and steam the spinach for 2 minutes or until it wilts. Drain it, pressing out excess liquid, transfer it to a cutting board and chop it coarsely.
  • In a large mixing bowl, beat the eggs and whisk in the yogurt.
  • Stir in the remaining ingredients, including the spinach.
  • Using a small ladle or cup, pour the egg mixture into the muffin cups, filling them about 2/3 of the way full.
  • Transfer the pan to the oven and bake it for 20 – 25 minutes or until the eggs are set.
  • Let them cool for 5 – 10 minutes if time allows, and serve immediately or refrigerate for up to 3 days, or freeze them for up to 3 months.

Notes

Do Ahead or Delegate:  Cook and chop the spinach, beat and refrigerate the eggs, shred the cheese if necessary and refrigerate, chop the onion, dice the bell pepper, make and refrigerate the egg mixture or fully prepare and refrigerate or freeze the quichelettes.
Tip: I put my pan in the sink before I spray it with nonstick cooking spray so the spray doesn’t get on the counter or floors (less cleanup that way).
Scramble Flavor Booster: Add 1/8 tsp. black pepper to the egg mixture and serve the quichelettes with salsa or hot pepper sauce.
Nutritional Information per Serving (% based upon Daily Values): Calories 166, Total Fat 11g, 17%, Saturated Fat 5.5g, 27.5%, Cholesterol 206mg, 68.5%, Sodium 603.5mg, 25%, Carbohydrate 3g, 1%, Dietary Fiber 1g, 3.5%, Sugar 1g, Protein 13.5g
Videos: Watch Jessica make these and talk about how to make healthy breakfasts a simple part of your morning routine on Facebook Live.
Or watch Aviva make them here:
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Breakfast/Brunch, Company/Entertaining, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Main Dish, Make-Ahead, Nut-Free, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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