I hope your weekend is going splendidly! I got in both lesson planning AND a good workout yesterday (3 mile run + 15 minutes on the elliptical) all while managing to stay in my PJ’s until 4pm :-D. And I grocery shopped, too! Mr. P and I stayed in with a movie and just ate leftovers…nothing special But this morning I made up for a dull culinary night.
Quiche Cornbread adapted from Healthy Tipping Point
1 head broccoli, roasted
8.5 ounce box Jiffy corn muffin mix
5 eggs, divided
1/2 cup egg substitute
1/4 2/3 cup almond skim milk, divided
salt and pepper to taste
1/2 cup 2% cheddar cheese, shredded
Preheat oven to 350° F.
Chop broccoli into florets and roast for 25 minutes.
Meanwhile, prepare the cornbread mix by adding 1/3 cup milk and 1 egg to the box of Jiffy. Combine well. Pour into a greased 12″ cast iron skillet and bake for 15 minutes.
After roasted and slightly cooled, chop broccoli into bits. Combine broccoli, 4 eggs, egg substitute, milk, and salt and pepper in a small bowl. Beat thoroughly. Pour egg mix on top of cornbread. Sprinkle with cheese. Put back in the oven and bake for 15 minutes at 350. Increase temp to 400 degrees and bake for an additional 5 minutes. Remove from oven and let stand for 5 minutes before slicing. Yield: 6 pieces.
Nutrition Information (for 1/6th): 280 calories; 10.3 g. fat; 186 mg. cholesterol; 643 mg. sodium; 34.8 g. carbohydrate; 1.7 g. fiber; 14.7 g. protein
Result: This was delicious! I highly recommend making this for a group or as breakfast to reheat for the week. If you don’t have a cast iron skillet, I think a round bakeware would do just fine. And you’ve got to love veggies for breakfast…woop woop! Enjoy!
I get to play hockey tonight! Last “season” ended in early December and I do believe my skate blades are getting a bit rusty!! Hope we win! 😀
Question: Do you enjoy quiche?
Weight Watchers post tomorrow – look for it! Enjoy the rest of your weekend!