Mini egg quiche get a healthy twist when they’re served in sweet potato cups with spinach and cheese.
You remember making mud pies, don’t you? As children, we would sit outside after the rain and scoop up thick, gooey mud to smoosh it into a pie. Then we’d add rocks, sticks, and leaves to finish off our creation. If you think of food in the same way, you’ll have more fun feeding your family than you ever thought possible.
Be creative! Think back to the days when you were a child making mud pies, and use your imagination when you cook.
I was transported back to those days of making mud pies as I mashed sweet potatoes into muffins tins for this easy egg recipe. Now I was in the zone. I gathered some earthy sage, spinach, and cheese to finish off my masterpiece, then served it in a fun chicken dish with a sprig of colorful parsley.
See? Cooking is all about having fun, being creative and bringing out your inner child. It’ll bring a smile to your face, and your tummy will be happy too.
Healthy cooking tip . . .
To reduce the calories in a recipe I often replace some of the eggs required with egg whites. This is not because I believe eggs or egg yolks are bad for your body. In fact, I agree with this article from NutriHealth. Egg yolks contain important nutrients, including cholesterol, that your body needs to function. But as I said, I do like to reduce the calories in a recipe, so I strike a balance. A few whole eggs, and a few egg whites.
- 2 large sweet potato, peeled and cubed
- 2 tablespoons sage, fresh chopped
- 6 large eggs
- 4 large egg white
- 4 tablespoons onion, minced
- 2 cups spinach, chopped
- 2 tablespoons low fat milk
- 6 tablespoons low fat cheddar cheese, shredded
- 1. Preheat the oven to 350 degrees.
- 2. Fill a large pan with 2" of water and a vegetable steamer. Add potatoes and put the pan over medium high heat and steam for 10 minutes until tender. Halfway through, stir potatoes to cook evenly.
- 3. Mash potatoes with sage, and a pinch of salt and pepper. Spray a muffin tin with cooking spray. Press 12 tins with sweet potatoes to make cups. Bake for 10 minutes.
- 4. Combine eggs, onion, spinach and cheese. Fill muffin cups with egg mixture and bake for another 10 - 15 minutes until egg is set in the middle.
Amount Per Serving
Calories: 70, Weight Watchers PointsPlus 2
Total Fat: 2.49g
Total Carbs: 5.52g
Dietary Fiber: 0.95g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.