Day One Hundred and Fifty One

I made a yummy crust-less quiche for breakfast and had enough leftover to make additional to freeze. They turned out really good!

I also hit the gym today. I walked a mile on the treadmill and then did upper body exercises. Hopefully this will help with my back and weight-loss.





Spinach Mushroom Quiche Cups To Go

1 package (10 ounces) frozen chopped spinach
2 Whole Eggs
1 cup liquid egg whites
1/4 cup Feta (Basil & Tomato)
1/4 cup Shredded Sharp Cheese
1/2 cup Chopped Mushrooms
Hot sauce
1/2 cup Red Bell Pepper

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.
Line a 9-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
Combine the egg/egg whites, cheese, hot sauce, and vegetables in a bowl. Mix well.
Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, until a toothpick inserted in the center comes out clean.
Quiche cups can be frozen and reheated in the microwave.

Serves 9

Nutrition At A Glance
Serving size = 1 large quiche

Cal:  91.8
Carb:  3.5
Protein:  9.7
Fiber:  1.4
Fat: 4.4
Sat Fat: 2.0
Net Carbs: 2.1

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