Zoned Crustless Quiche Breakfast
2 whole eggs (2 blocks protein)
4 egg whites (2 blocks protein)
(OR substitute 1 cup egg substitute for egg whites and whole egg)
2 oz skim mozzarella (2 blocks protein)
1 1/2 cups chopped portabella or button mushrooms (1/2 carb)
1/2 cup chopped onion (1/2 carb)
1 clove garlic, minced
1/2 cup frozen spinach (thawed and drained) (1/2 carb)
3/4 cup chopped tomato (1/2 block carb)
(OR use other vegetables equaling 2 blocks carb)
6 macadamia nuts, crushed (6 blocks fat)
Basil, parsley, salt and pepper to taste
2 apples, sprinkled with cinnamon (4 blocks carb)
Use nonstick mini bread loaf pans or coat each with a little vegetable spray. (I made it in a casserole dish and just divided it in 2)
Layer vegetables in two mini bread loaf pans. Layer half the cheese on top of each loaf.
Beat eggs and add seasonings. Pour one-half of the eggs over each pan and sprinkle with macadamia nuts.
Bake at 350 for 30 minutes or until brown on top.
Makes two mini quiches, each with 3 blocks protein, 3 blocks fat and 1 block carbohydrate.
Remark: Serve two, 3-blocks meals.
Eat one with an apple and cinnamon for a 3 block complete breakfast. (also an ovo-lacto vegetarian meal).