The op Trans team say: "This breakfast option is one of the two weekend specials and should not be eaten daily."
Ingredients:
- 90g chopped broccoli
- 30g baby spinach
- 30g cheddar cheese
- 1 tablespoon chopped parsley
- 10g onion
- 2 eggs
- 60ml low fat milk
- ¼ teaspoon salt
- ¼ teaspoon mustard
- ¼ teaspoon ground pepper (optional)
- 6 small wholewheat pitta breads (1 pitta per serving)
Method:
- Preheat oven to 200°C.
- Put paper liners in a muffin tray.
- Steam the chopped brocolli for 5 minutes.
- Grate the cheese, and chop the onion.
- In a medium bowl, beat the eggs. Then add milk, mustard, salt, pepper, onions, parsley. Whisk again.
- Divide the spinach and cooked brocolli equally among muffin cups.
- Pour egg mixture evenly into the muffin cups.
- Place the muffin tray in the oven for 20 minutes or until eggs set or top becomes lightly golden. Sprinkle on the cheese for the last minute of cooking until melted.
- Toast pitta to lightly golden. Slice the quiche cup in two and place in pitta.
Notes:
This recipe can be made in advance. Place the quiches in ziplock bag or container to refrigerate or freeze until ready to eat. You can reheat straight from the freezer in microwave for 30-60 seconds.
