Broccoli, Mushroom & Ham Quiche
This easy, low carb and on program quiche is PERFECT served as your breakfast, lunch OR dinner! Deliciously easy and flavorful, quiche can be made ahead of time, reheated and served whenever you're ready for it.
Enjoy with a salad and a crisp vinaigrette for a Lean and Green meal you're going to love.
4 teaspoons butter
2 C broccoli florets
4 oz raw mushrooms, sliced thin
3 ounces 97% lean smoked ham, diced into 1/4" pieces
8 whole eggs, separated
3 Tablespoons unsweetened almond milk (can use water or chicken broth as well)
pinch of Dash of Desperation Seasoning
Preheat oven to 350 degrees. Add the butter to a medium sized nonstick skillet and heat over medium high heat.
Add the broccoli and mushrooms, sprinkle with Skinny Scampi seasoning and sauté for 3-4 minutes until mushrooms are wilted and broccoli is bright green. Some liquid will be in the bottom of the pan and that's ok!
Add the ham to the pan and stir to combine. Pour into a bowl and set aside.
While veggies are cooking, separate the eggs. Lightly beat the yolks with the milk or broth and Dash of Desperation in one bowl. In a separate bowl, whisk the whites until stiff peaks form.
Gently fold the egg whites into the yolks. The gently fold in the vegetables & ham.
Spray a casserole dish large enough to hold the egg mixture with nonstick cooking spray.
Gently place the egg mixture into the casserole dish and using a spatula, arrange in one even layer. Bake for 30-35 minutes until eggs are set.
Recipe Notes & Optavia Counts
Stacey Says: You can certainly change up the veggies in this recipe! So long as your total veggies for the recipe equal 4 Cups, the counts will be the same.
Additionally, 2 eggs is not quite 1 leaner serving so we add the ham to make up the protein difference over 4 portions.
Optavia Counts: 1/4 of the quiche is
Healthy Fat- 1
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