6 Servings, 2 Protein (per serving), 1/2 Vegetable (per serving)
6 strips of cooked bacon
1 Tbsp olive oil
Salt and black pepper to taste
Pinch of nutmeg
¼ cup onion
2 cups of baby spinach
8 ounces white mushrooms coarsely chopped
4 large eggs
4 egg whites
1/3 cup of mozzarella cheese
Preheat the oven to 375°F.
Lightly coat 6-cup nonstick muffin pan with non-stick cooking spray.
Transfer cooked bacon to cutting board and coarsely chop.
Place olive oil in medium skillet and add olive oil.
Add mushrooms and onions to skillet and cook until soft and mushrooms are brown.
Remove from heat and stir in spinach and nutmeg until spinach is just wilted but still bright green.
Meanwhile, whisk the eggs, egg whites, salt and pepper until fully combined.
Stir in cheese
Divide the egg mixture evenly between 6 muffin cups (if tin has 12 cups, fill other 6 cups with water to ensure the quiche cooks evenly).
Top each muffin tin with the vegetable mixture and finish with the cooked bacon.
Bake until the quiches are well risen, golden brown and set– about 20 to 25 minutes.
Allow the quiches to cool for 5 minutes and transfer to wire rack.
Serve warm or at room temperature with a side of greens.