Vegetables for breakfast? If you’re anything like me, this concept is out of this world foreign to me. Where do the vegetables go on this stack of pancakes?? Breakfast, in my mind, is best served sweet! But, I’ve been feeling a bit hungry during the past week while prepping for my bikini competition approaching — and the answer to that, without increasing calories much, is to add vegetables. Imagine my excitement .. But, although my appetite is not, my head is focused on the goal I want to achieve and all the extra green stuff will be worth it in the end.
So, how do I incorporate vegetables into breakfast? Well, an omelette would work..BUT I don’t have the time to be preparing omletes every morning !! So I came up with the idea for a quiche and rolled with it !!
Low Carb Egg and Brocolli Quiche
- 3 cups egg whites
- 2 large eggs
- 1/2 package of brocolli
- 3/4 cup fat free cheddar cheese
- Chopped fresh parsley
- Black pepper
Preheat oven to 350F. Spray baking dish with a nonstick cooking spray. Add egg whites to baking dish– I used a cast iron pan. Add two large eggs and whisk into egg whites until combined. I added about 1/2 package of the brocolli– just so it covered the entire quiche. Lastly, I covered the top with the fat free cheese, parsly, and pepper.
Let cool, cut, and enjoy! This gave me 8 large slices that I was able to put into individual Tupperware containers for breakfasts all week!!
Macros for this slice (1/8 of quiche)
91 calories. 1 fat 1.9 carb 16 protein
It’s hard to beat that !! This would be even better with some crispy bacon added to the mix (what wouldn’t be better with bacon) BUT not extra bikini competition prep worthy !! I’ll be doing that in a month for a brunch entree!
Hope you enjoy!! Get creative with your veggies and let me know what combinations you come up with!