Preheat oven to 350. Spray muffin cups lightly with Pam.

Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don’t end up in layers when your quiche is done.

In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.

(Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.)

From Light & Tasty

INGREDIENTS

• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 package (10 ounces) fresh spinach, coarsely chopped
• 2 cups egg substitute
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) crumbled blue cheese
• 2 plum tomatoes, diced
• 1/4 cup chopped walnuts
• SALAD:
• 2 cups coarsely chopped fresh spinach
• 2 plum tomatoes, diced
• 1 teaspoon rice vinegar
• 1/2 teaspoon olive oil
• 1/4 teaspoon garlic salt

DIRECTIONS

In a large nonstick skillet coated with cooking spray, cook onion and garlic over medium heat for 3 minutes or until tender. Remove from the skillet. Add spinach to skillet in batches, cooking for 1 minute or until wilted. Remove from the heat.
In a large bowl, beat the egg substitute until frothy. Stir in the onion mixture, cooked spinach, mozzarella, blue cheese, tomatoes and nuts. Place in a 10-in. ovenproof skillet coated with cooking spray.
Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Combine the salad ingredients; serve with frittata. Yield: 6 servings.

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

INGREDIENTS (Nutrition)

• 8 eggs
• 1 tablespoon mayonnaise
• 2 tablespoons prepared Dijon-style mustard
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 1/2 red onion, minced
• salt and pepper to taste

DIRECTIONS

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
3. Serve on bread as a sandwich or over crisp lettuce as a salad.