Recipe: Summer Garden Crustless Quiche

Ingredients

  • 1 teaspoon olive oil, or as needed
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 5 cups chopped kale
  • 1/4 teaspoon kosher salt
  • 2 grinds fresh black pepper, or to taste
  • 1 cup diced tomato
  • 1/2 cup shredded carrots
  • 5 eggs
  • 3/4 cup whole milk
  • 1/4 cup chopped flat-leaf parsley
  • 7, 1/2 ounces shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
  3. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
  4. Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.

Nutrition Facts

Per Serving: 297 calories; 20.5  12.6  17.7  195  406 

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Recipe: Greek Burgers

Ingredients

  • 1 1/2 pounds ground beef sirloin
  • teaspoons Worcestershire sauce
  • tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • tablespoons olive oil
  • 1 1/2 cups thickly sliced button or cremini mushrooms
  • small red onions, sliced
  • red sweet pepper, stemmed, seeded, and cut into strips
  • 1/3 cup crumbled feta cheese
  • kaiser rolls, split and toasted

Directions

  1. In a large bowl combine beef, Worcestershire sauce, half of the oregano, salt and pepper (try not to overmix). Shape into four 1/2-inch thick patties. Set aside.
  2. In a large cast-iron skillet heat 1 tablespoon of the oil over medium-high heat. Add mushrooms, onions and sweet peppers. Cook and stir for 4 to 5 minutes or until crisp-tender. Remove skillet from heat. Stir in remaining oregano. Transfer vegetable mixture to a medium bowl; cover to keep warm.
  3. Return skillet to stovetop; add remaining 1 tablespoon oil. Heat over medium-high heat until oil is very hot. Add beef patties. Cook patties for 12 to 15 minutes or until an instant-read thermometer inserted in centers registers 160 degrees F, turning once. (Reduce heat if burgers brown too quickly.)
  4. Serve burgers topped with vegetables and feta on toasted buns.

Nutrition Facts

Servings Per Recipe 4, Riboflavin (mg) 1, sat. fat (g) 13, Niacin (mg) 11, carb. (g) 37, vit. C (mg) 51, Fat, total (g) 37, Thiamin (mg) 0, chol. (mg) 126, Trans fatty acid (g) 2, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 17, Folate (µg) 94, Polyunsaturated fat (g) 3, Cobalamin (Vit. B12) (µg) 3, calcium (mg) 159, pro. (g) 41, cal. (kcal) 652, iron (mg) 6, vit. A (IU) 1239, fiber (g) 3, sodium (mg) 840, sugar (g) 5, Potassium (mg) 832

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