Tag Archives: vegetarian

Crustless Mini Quiches

  • 8 large eggs
  • 3 cups of spinach
  • 2-3 small shallots diced
  • 5 oz of sliced white mushrooms
  • 5-6 mini bell peppers diced
  • 2 medium size tomaotes diced
  • 2 Tbsp fresh flat leaf parsley chopped
  • A few turns of fresh ground black pepper
  • Cooking Spray

Preheat oven to 350 degrees. Break eggs into a bowl and whisk. Add veggies.  Mix well together. Grease well muffin tins with cooking spray (or use muffin tine liners). Pour about 1/4 a cup of egg/veggie mixture into each muffin tin. Make sure to keep stirring as you pour into muffin tins so all the veggies don’t sink to the bottom. Bake for 20-25 minutes. Remove from oven and allow to cool for about 5 minutes. Run a knife around the eges to loosen. Eat warm or safe and reheat later. They are a great make ahead breakfast for a grab and go weekday breakfast.

Really any veggies or breakfast meat would go great in these!

Adapted from budgetpaleo.blogspot.com

quiche

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Slow Cooker Veggie Soup

  • Minced Garlic
  • 1 medium onion, chopped
  • 2 small zucchini, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery,chopped
  • 28 oz tomatoes, undrained
  • 2 (14 oz) cans red kidney beans, drained and rinsed
  • 4 cups broth
  • 4 cups tomato juice
  • 2 tsp basil
  • 1 tsp salt
  • 1 tsp oregano
  • 1/3 tsp pepper

Combine all ingredients in crockpot and cook on low 10-12 hours.

A great lunch soup!

Adapted from food.com

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