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A happy breakfast

May 23, 2010

We have quite the productive Sunday morning going on here in the 5k to Marathon household. While I relish being able to sleep in on the weekends I think my days of sleeping until 10am are over. The bonus is that I can get a lot of things accomplished before lunch. For example: I’ve finished two loads of laundry, cleaned up our bedroom, created our meal plan for the week, and made our grocery list. Score!

Breakfast was a delicious way to use up our roasted veggies from last night and was based loosely on a recipe from the March/April 2010 (p. 82) issue of Clean Eating.

Crustless Italian Quiche

Ingredients:

  • 2 c. eggplant, chopped in 1/4 in. cubes
  • 1 c. zucchini, chopped in 1/2 in. cubes
  • 1 c. red bell pepper, chopped in 1/2 in. cubes
  • 2 cloves garlic, minced
  • 2 tsp EVOO
  • 1 egg
  • 1 c. egg whites
  • 1 c. half and half (you could use milk)
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
  • 3/4 c. part-skim mozzy cheese, shredded

Instructions

1. Preheat oven to 425 degrees. In a large skillet over med. heat sautee eggplant, zucchini, bell pepper and garlic in EVOO for 10 mins.

2. In a medium-size bowl, whisk egg, egg whites, milk, black pepper, thyme and oregano. Add egg mixture and mozzy cheese to vegetable mixture. Gently stir until eggs and mozzarella are evenly distributed among vegetables.

3. Mist an 8-in round or square glass pan with cooking spray. Pour in egg-vegetable mixture. Place in oven and cook for 25-30 minutes. Remove from oven and let sit for 10 minutes to set quiche.

Mmmmm…look at all of those veggies!

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My plate. See, it is a happy breakfast 🙂

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What did you have for breakfast today?

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