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Italian Veggie Quiche


(12 Servings)


  • • 1 10oz container of chopped frozen spinach
  • • 1 yellow squash, chopped
  • • 1 zucchini, chopped
  • • ½ red pepper, chopped
  • • Italian Seasoning to taste
  • • Garlic powder to taste
  • • 4 whole eggs
  • • 8 egg whites
  • • Parmesan cheese to taste
  • • 1/4 cup shredded low-fat mozzarella cheese


  1. Preheat oven to 350 degrees. In a large skillet with a little stock, sauté all the veggies and herbes until softened. In a large bowl, whisk all the eggs and add the veggies. Fold in the cheeses and pour into a muffin pan. Bake for 25 minutes or until golden brown.

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