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Canadian Bacon and Scallion Mini Quiches and Saladby Eating Well
Submitted by LScull
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Nutrition Facts
| Serving Size | 2 Quiche | ||
|---|---|---|---|
| Amount Per Serving | |||
| Calories | 238 | ||
| % Daily Value* | |||
| Total Fat | 13.0 g | 20 % | |
| Saturated Fat | 4.0 g | 20 % | |
| Monounsaturated Fat | 7 g | ||
| Cholesterol | 200 mg | 67 % | |
| Sodium | 680 mg | 28 % | |
| Potassium | 920 mg | 26 % | |
| Total Carbohydrate | 13 g | 4 % | |
| Dietary Fiber | 4 g | 16 % | |
| Protein | 25.0 g | 50 % | |
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |||
Ingredients: 5 eggs 3 egg whites 1 cup low-fat buttermilk, or low-fat milk 1 bunch scallions, sliced 1 1/2 cup shredded reduced-fat Swiss cheese 6 ounces Canadian bacon, diced 1/2 teaspoon freshly ground pepper, plus more to taste 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 2 teaspoons Dijon mustard 12 cups mixed salad greens 2 large tomatoes, cut into wedges
Food Description
Preheat oven to 350°F. Coat 12 nonstick (1/2-cup) muffin cups with cooking spray (see Tip). Whisk eggs, egg whites and buttermilk (or milk) in a large bowl. Stir in scallions, cheese, bacon and 1/2 teaspoon pepper. Divide the egg mixture evenly among the prepared muffin cups. Bake until the eggs are cooked and beginning to brown on top, 25 to 28 minutes. Run a knife around edges to loosen the quiches from the cups. Meanwhile, whisk lemon juice, oil, mustard and pepper to taste in a large bowl. Add salad greens to the bowl; toss to coat with the dressing. To serve, divide the salad among 6 plates and top with tomato wedges and 2 quiches each.
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