Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Spinach Quiche

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Healthy breakfast choices can be difficult when you’re just trying to get out of the door in the mornings! Make this delicious Spinach Quiche ahead of time, reheat in the microwave and quickly get a nutritious breakfast with 3 different food groups in one sitting!

Spinach Quiche
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Rating: 5
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Servings
8
Servings
8
Spinach Quiche
Votes: 3
Rating: 5
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Servings
8
Servings
8
Ingredients
Servings:
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Instructions
  1. Preheat oven to 350*F.
  2. Spray a 9-inch pie pan with cooking spray.
  3. Heat oil and garlic in a large skillet over medium-high heat until garlic is soft and oil is infused.
  4. Add onions and mushrooms to the skillet. Cook until veggies are soft.
  5. Add Spinach to the skillet until lightly wilted.
  6. In a bowl, combine eggs, cheese, salt, and pepper.
  7. Add Spinach mixture and stir to blend.
  8. Pour into prepared pan.
  9. Bake until eggs have set, about 30 minutes or until knife inserted in center comes clean.
  10. Allow it to set up and cool for 10 minutes before serving.
Recipe Notes

Pepperoni Frittata

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Pepperoni Frittata in black skillet on a wooden cutting board

https://www.youtube.com/watch?v=JsgBDn5K63Y

Pepperoni Frittata in black skillet on a wooden cutting board
Pepperoni Frittata
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Servings
6
Servings
6
Pepperoni Frittata in black skillet on a wooden cutting board
Pepperoni Frittata
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Servings
6
Servings
6
Ingredients
Servings:
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Instructions
  1. In a large skillet, cook potatoes and onion in butter until tender and lightly browned.
  2. Meanwhile, in a large bowl, beat eggs, milk, Italian seasoning, salt and pepper.
  3. Pour over potato mixture; stir to combine.
  4. Sprinkle with pepperoni.
  5. Cover and cook on medium-low heat for 10-12 minutes or until eggs are set.
  6. Remove from the heat.
  7. Sprinkle with cheese; cover and let stand for 2 minutes.
  8. Cut into wedges.
Recipe Notes

Pepperoni Frittata Nutrition Facts Serving size (134g) servings per container 6 Amount per serving Calories 140 % Daily Value Total Fat 6 g 8 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 20 mg 7 % Sodium 400 mg 17 % Total Carbohydrate 9 g 3 % Dietary Fiber 1 g 4 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 13 g Vitamin D 1 mcg 6 % Calcium 227 mg 15 % Iron 1 mg 6 % Potassium 309 mg 6 %

Leek and Potato Frittata

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This Leek and Potato Frittata is a yummy breakfast option either to feed a crowd or prep for a busy week.Leek and Potato Quiche a recipe by Dinner Tonight

Leek and Potato Quiche a recipe by Dinner Tonight
Leek and Potato Frittata
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This dish sounds fancy, but it is simple and quick to make. If you do not want to use leeks use sweet onions
Servings Prep Time
6 (1 slice each) 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 (1 slice each) 10 minutes
Cook Time
20 minutes
Leek and Potato Quiche a recipe by Dinner Tonight
Leek and Potato Frittata
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This dish sounds fancy, but it is simple and quick to make. If you do not want to use leeks use sweet onions
Servings Prep Time
6 (1 slice each) 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 (1 slice each) 10 minutes
Cook Time
20 minutes
Ingredients
Servings: (1 slice each)
Units:
Instructions
  1. Preheat oven to 350 degrees. Add oil to a salute pan over medium heat. Add leek and sauté 4 minutes. Add spinach and potatoes; sauté for 2 minutes or until spinach wilts.
  2. Combine milk, seasoning, salt and pepper, 4 eggs and 4 egg whites; stir well with a whisk. Add leek mixture. Pour into a 9.5 inch round baking dish or pie plate coated with cooking spray.
  3. Sprinkle with cheese and breadcrumbs. Bake at 350 degrees fro 20-25 minutes. For a golden brown top, broil for 4 minutes after baking.
Recipe Notes

Leek and Potato Frittata Nutrition Facts Serving size 1 slice (210g) servings per container 6 Amount per serving Calories 170 % Daily Value Total Fat 6 g 8 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 130 mg 43 % Sodium 410 mg 18 % Total Carbohydrate 17 g 6 % Dietary Fiber 2 g 7 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 12 g Vitamin D 6 % Calcium 20 % Iron 15 % Potassium 15 %