Tag Archives: quiche

Make Ahead & Freeze Omelette Cups #SundaySupper

Perfectly Portioned Omelette Cups | Hardly A GoddessI love these little omelette cups. They are perfect portion control: great for Weight Watcher’s or any other healthy eating diet, where you want high protein, a boost of veggies, and the ease of a healthy breakfast in a pinch! The beauty of these is that you can use up any leftover veggies or herbs that you have that are about to go from sitting in the fridge too long or add some meat if you want, but for me, these are a great meatless recipe stocked with veggies to start the day! Here’s the quick recipe:

Make Ahead & Freeze Omelette Cups #SundaySupper

This is a great make-ahead breakfast that is good for a grab-n-go meal any time of the day!

Ingredients

  • 7 eggs
  • 1 1/2 cups milk
  • handful of parsley, chopped
  • 1 small onion, diced
  • 1 small green pepper, diced
  • 1 cup cooked broccoli, chopped
  • 1/2 cup cherry tomatoes, quartered
  • 2 ounces cheddar cheese
  • salt & pepper to taste

Instructions

Spray your 12-cup muffin tin.

Preheat the oven to 350*.

In a medium skillet, under medium-low heat saute the onions, peppers until soft, and add in the tomatoes, and broccoli. Season with a pinch of salt and pepper. Continue to cook this on low until soft.

While this cooks, crack the eggs into a large bowl and beat until combined.

Add the milk and the parsley to the eggs. Stir together.

Season with a pinch of salt and pepper.

Set aside.

Shred the cheese. Set aside.

Finish cooking the veggies. Add a little of the veggies to the bottom of the sprayed pan.

Add a bit of the cheese on top of the veggies.

Pour (I used a measuring cup as my scoop) about 1/3 cup of the egg liquid, over the veggies- cups should be just under the rim.

Bake at 350* for 20-25 minutes or until set in the center.

Cool completely.

Freeze flat, in a gallon sized zip bag. To serve, just remove one omelette as you need it! Just microwave them for 30-60 seconds and go!

Notes

Make these with any leftover veggies or meat that your family likes~ *Cool completely before freezing. **To make removing these from the pan easier, thoroughly spray your pan before cooking! Also, when they are done, and before you remove them from the pan, run a knife around the outside edge of the cups. Let it cool for 5 minutes in the pan, and then remove to waxed paper or a plate to cool completely.

http://hardlyagoddess.com/make-ahead-freeze-omelette-cups-sundaysupper/

I like having quick options for breakfast, so that I am not tempted to grab a muffin or something worse on my way to work. If I can have something this easy to make, it just makes it that much easier in the mornings, because honestly, some days it is hard enough!

Easy & Healthy Make Ahead & Freeze Omelette Cups | Hardly A Goddess

I love eggs for breakfast or lunch in quiche, like in my Quick &Easy Vegetarian Quiche or this Kale & Sweet Potato Tart. If you love eggs, as I do, here are some other really creative recipes from some fantastic cooks who are sharing their egg recipes (not just quiche!) here:

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


 

Quick & Easy Vegetarian Quiche

Quick and easy veggie quiche | Hardly A Goddess

I love quiche. It is a grown-up version of breakfast for dinner, and it is so easy to use up any little thing that you might have in your veggie drawer in order to make it! I have made leftover salami, ham, or sweet potatoes into a delicious quiche, and it always turns out well. Serve with roasted potatoes or salad, and there is your meal.

For this beauty above, I wanted an all-veggie version. It has yummy goat cheese, and the kick of Dijon mustard to give it a great taste.

 

Quick & Easy vegetarian quiche | Hardly A Goddess

Before it’s cooked….

Quick & Easy vegetarian quiche | Hardly A Goddess

…And 40 minutes later.

Slice & Enjoy!

Quick & Easy Vegetarian Quiche

Yield: 6 servings

When I have no food in the house, but eggs, and some veggies, this makes a quick and easy meal.

Ingredients

  • 1 recipe of single-crust pie dough
  • 1 Tbsp. Dijon mustard
  • 1 small yellow onion, chopped
  • 8oz. package of sliced mushrooms, chopped
  • 1 cup baby spinach, chopped
  • 2 Tbsp. parsely, rough chopped
  • 1 Tbsp. diced pimentos
  • 4 eggs
  • 1 1/2 cups milk
  • 3 ounces goat cheese (or any other crumbled or shredded cheese)
  • 1 tsp. ground pepper
  • 1 tsp. kosher salt

Instructions

Preheat your oven to 375*.

Roll out the dough and press lightly into an 8-9 inch sprayed pie pan.

Spread the dijon mustard evenly over the bottom of the crust. Set this aside.

In a medium, non-stick skillet, saute the onion until almost soft, and add the mushroom. Cook until soft.

Spread this mixture in an even layer over the dijon mustard in the pie dish.

Sprinkle the spinach and parsley evenly in the dish.

Lightly, beat the eggs and add the milk, pepper, salt, and goat cheese.

Gently,pour this over the vegetables, making sure that the goat cheese, and pimentos are evenly distributed.

Flute the edge of your pie crust.

Bake for 5 minutes at 375*, then turn down the oven to 350*.

Bake for 40-45 minutes until the center is set (it will puff up in the center a bit- you can test by inserting a knife into the center-if it comes out clean, it is done).

Let stand 5-10 minutes before cutting.

http://hardlyagoddess.com/quick-easy-vegetarian-quiche/

Quick & Easy vegetarian quiche | Hardly A Goddess

Quick & Easy vegetarian quiche | Hardly A Goddess


 Check out where I am linked today:

Two Cup Tuesday, Delicious Dish Tuesday,
Share It #191, The Alder Collective