Kale and Feta Crustless Quiche Recipes 

If you’re looking for more breakfast recipes try my baked egg muffins, protein pancakes or baked oatmeal. 

Ingredient

– ½ Tablespoon olive oil or avocado oil – ½ yellow onion, halved and thinly sliced – 2 cloves garlic, minced – 1 cup mushrooms, chopped – ½ teaspoon dried Italian seasoning – 3-4 cups kale, chopped, loosely packed – ¼ teaspoon sea salt – ⅛ teaspoon ground black pepper – 3 large egg – ½ cup egg white – ½ cup unsweetened almond milk – ⅛ teaspoon freshly grated nutmeg or a pinch of ground nutmeg – ¼ cup feta cheese

Preheat the oven to 350°F and spray a 9-inch pie pan with cooking spray. 

1

Direction

Fill a big skillet with oil, then set the burner to medium-high.

2

 Add the dried Italian spice, onion, garlic, mushrooms, kale, sea salt, and pepper. 

3

Cook mixture until onions are transparent and kale and mushrooms have wilted, stirring regularly and adding a tablespoon or two of water if pan gets too dry.

4

5

Whisk the eggs, egg whites, almond milk, and nutmeg in a small bowl. 

5

Add a dash more sea salt and pepper for seasoning.

6

Also See: 

Gluten Free Lemon Poppy Seed Muffin Recipes