Free time? That’s a thing? As you all may have guessed, the first thing that gets pushed out of the way when I become crazy busy is this blog. As much as I wish that weren’t the case and that I was able to post everyday, sometimes life just gets in the way. Not to worry, as many of you who follow me on Instagram may have seen, I’m still getting creative in the kitchen with yummy new recipes and working up a sweat trying out new exercise classes.
Recently, I’ve become obsessed with toast, especially on ezekiel bread. Toast is such a dynamic breakfast food because it can be sweet, savory, and altered to suit whatever you have a craving for. I recently made some homemade peanut butter, so when I’m not eating it straight from the jar I’m spreading it on toast and topping it with fresh berries (see below). That’s one healthy breakfast that fills you up and conquers any desire for a sweet, carbohydrate-rich meal. Savory toast made with kale or scrambled eggs is another great option.
Speaking of toast, I recently wrote an avocado toast recipe round up for my internship at Boston Magazine. I spent an entire day preparing and photographing original avocado toast recipes. Check out all of the tasty combinations here. It’s not often that I hear people rave about how much they love their job, but for this summer I’m not one of those people. Even though it’s still an internship and not a job, I’m so grateful to have an opportunity where I get to spend my days doing what I’m passionate about and writing about all things health and wellness.
And now to the best part of a post…the nutritious recipe!
I made this quiche for the Mother’s Day picnic we had. Safe to say my parents and I devoured the entire thing in one sitting. It’s a classic recipe that’s easy to make and full of healthy goodness. This quiche is ideal for brunch, parties, or for when you have a spontaneous desire to whip up some fancy breakfast to impress all your friends.
Crustless Spinach Mushroom Quiche (Adapted from Budget Bytes)
Ingredients
- 4 large eggs
- 1 box frozen spinach
- 8 oz. mushrooms
- 1 tbs olive oil
- 1 cup skim milk
- 1/4 cup shredded parmesan cheese
- 1/2 cup shredded mozarella
- Salt as needed and any additional spices you want. I suggest any of the Mrs. Dash blends.
Directions
- Preheat oven to 350 degrees
- Thaw frozen spinach and drain out all of the water. I used a combination of a fine mesh strainer and my hands to squeeze out excess water.
- Finely chop the mushrooms
- In a pan over medium heat, sauté the mushrooms with the olive oil, salt, and spices. Cook for about 5-7 minutes.
- While the mushrooms cook, whisk together the eggs, milk, parmesan, and a dash of pepper.
- Spray a pie dish with non-stick spray
- Place the spinach on the bottom of the dish and layer the mushrooms on top.
- Pour the egg mixture over the spinach and mushrooms and sprinkle the mozzarella on top.
- Bake for 40-45 minutes or until golden brown and serve warm.