Oh Dear Readers, Retirement Yenta was hungry and in need of protein. She needed something quick and easy with the ease to take it with her on the run. Well, your crafty diva dug through her ‘fridge and found the ingredients for her famous mini quiches.
Please note: Retirement Yenta has a past with chickens (see her story of why she hates chicken so, right here). So, this Yenta is not much for real eggs. She likes to use Egg Beaters. They are Kosher, and they have less cholesterol than those icky things that come out of chickens. (Well, they are made from real eggs, but they don’t LOOK like a real egg, so it’s ok!). If you prefer the original egg, convert using 1/4 cup per one large egg.
12 ounces of fresh chopped spinach or other green
1 cup of Egg Beaters
1 cup of shredded cheese
1/4 cup of diced green and/or red bell peppers
1/4 cup of diced mushrooms (optional)
1/4 cup diced onions
3 drops of hot-pepper sauce (think Tabasco)
A pinch of salt and pepper to taste
If you are using real eggs, you might want to add a little garlic powder which is included in the Egg Beater.
Cook the spinach and drain. I like to do a quick cook in the microwave (about 2.5 minutes on high). Combine all the ingredients and mix. Then spray a cupcake pan with cooking spray and divide the mixture among the “cups.” Bake in a preheated oven at 350 degrees for about 20 minutes or until a toothpick can be poked in the center and come out clean.
Pack ’em up and eat ’em on the go. They are good eats that are high protein and low cal.