November 01

Rosemary Spinach Quiche

One of my favorite things about Saturday & Sunday mornings is that I always cook breakfast for my husband and I. Instead of the standard oatmeal, yogurt or grab & go protein shake of a typical Mon-Fri, weekend mornings yield extra time to cook a healthy breakfast from scratch.

Last weekend, I tried a terrific new recipe from the girls at Tone It Up. It turned out so delicious I just had to share it!

Rosemary Spinach Quiche

Makes 4 servings

  • 4 eggs
  • 6 egg whites
  • 1/2 cup Greek Yogurt
  • 1/2 onion, sliced
  • 1 1/2 Tbs olive oil
  • 2 cloves of garlic
  • 1 Tbs balsamic vinegar
  • 1 cup fresh spinach
  • 1/2 cup mushrooms, chopped
  • 2 Tbs rosemary
  • 1 tsp salt
  • 1/2 tsp pepper

Preheat oven to 350° degrees. Next, slice onion while you heat up a sauté pan over medium heat. Once hot, add olive oil, onions and 1/2 tsp of salt. Cook the onions for about 15 minutes until translucent and just beginning to caramelize, stirring every few minutes. Add the balsamic and continue to cook over low heat for another 10 minutes before adding mushrooms and garlic. Cook for another 5 minutes, allowing to soften.

While the veggies cook, place eggs, egg whites, pepper, 1 Tbs of rosemary remaining salt and yogurt in a blender and blend until frothy. Add your veggies to a pre-sprayed casserole or baking dish.20131030-092354.jpg

Next, pour egg mixture on top. Top with shredded spinach and additional rosemary.


Place in the oven for 30-40 minutes or until cooked.


Slice into 4 servings and enjoy!  Give it a try this weekend!