Ingredients
Scale
- Nonstick cooking spray
- 1 tbsp olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, crushed
- 1/4 cup red bell pepper, chopped
- 1 medium tomato, diced
- 3 cups broccoli, chopped, and steamed
- 5 eggs, beaten
- 4 egg whites
- 1/3 cup unsweetened milk of choice
- 1/3 cup gluten-free flour
- 1/2 tsp salt
- 1/8 tsp black pepper
- 3 oz swiss cheese, shredded
Instructions
- Preheat oven to 350 °F. Spray a muffin pan with nonstick cooking spray. Set aside.
- In a large bowl, whisk the eggs, egg whites, milk, and flour. Set aside.
- Heat the oil in a large non-stick skillet over medium heat. Sauté onions, bell peppers, tomato, and garlic for 7 minutes. Sauté for another 5 to 7 minutes. Add steamed broccoli and cook for 1 minute. Add the salt and pepper. Pour onion mixture into the egg mixture you set aside earlier.
- Mix in the shredded cheese until everything is well combined.
- Pour into the prepared muffin pan and bake for 30 to 33 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 2 mini quiche
- Calories: 236 calories
- Sugar: 2.6 grams
- Sodium: 321 mg
- Fat: 10.7 grams
- Saturated Fat: 4 grams
- Carbohydrates: 21.4 grams
- Fiber: 3.8 grams
- Protein: 14.6 grams
- Cholesterol: 149 mg
Keywords: breakfast, gluten free, broccoli, eggs, vegetarian, Easter, Mother's Day