As a kid I always loved eating breakfast for dinner. There was something about eating it at the complete opposite point in the day that made it taste THAT much better. My dad was notorious for making breakfast for dinner in the summer when my mom was out of town visiting my nanny. While the cat was away the mice would play! We’d go to water parks, baseball games, the zoo and Belgian waffles were his specialty. They were perfectly crispy on the outside, fluffy on the inside. My sister and I would create our own masterpieces. Hers always with strawberries and whip cream, mine with vanilla ice cream, whip cream and some chocolate syrup to finish it off.
I’ve been making a new recipe a night every day this week and saw a recipe on Carrots n’ Cake that looked so incredible that I had to have my own summer “breakfast for dinner” night. Enter my version of “Tortilla Quiche” - simple, ridiculously easy and delicious. Best part about this recipe is that you can get creative with it! Use different vegetables and cheeses like asparagus or broccoli and feta or goat cheese to mix it up. It also makes a great breakfast when you’re in a rush. Just slice up a piece and pop in the micro!
Tortilla Quiche
Serves 2-4
3 whole wheat tortillas
1 Tbsp extra virgin olive oil
½ cup chopped red onion
1 cup sliced mushroom
1 bag fresh spinach, cooked or 1 package frozen cooked spinach
½ cup plain Greek yogurt
½ cup shredded 2% cheddar cheese
3/4 cup egg whites
Non-stick cooking spray
Salt & pepper to taste
Preheat oven to 375 degrees.
In a skillet pan, heat oil over medium heat. Add chopped onions and mushrooms and sauté till the mushrooms turn brown. While mushrooms and onions are cooking, steam or defrost spinach and squeeze out any excess water. (I used a strainer and paper towel!) Next, whisk egg whites, Greek yogurt, salt and pepper together in a separate bowl.
Spray a 9” pie dish with cooking spray. Line the dish with the tortillas. Make sure you overlap them with each other but leave enough space for a “crust”. Add spinach, mushrooms and onions - spread evenly. Sprinkle the shredded cheese over the entire pie. Pour egg mixture over.
Place in the oven for 30 minutes or until the center is set. Let rest for 5 minutes before serving. Serve with fruit.
Optional: I made some homemade home fries with leftover potatoes from the night before. The husband needs some substance and fruit alone just doesn’t cut it for him!
Enjoy!
- Amanda
If you like this recipe, you might also enjoy…
Sensei Talks: Quesadilla Casserole
Sensei Talks: Super Simple Dinner Omelet
Labels: Amanda, Healthy Cooking, Healthy Recipes
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