Page 36 - EatingWell Special Edition Superfoods 2019
P. 36
R E C I P E S
Mini Quiches with 1½ cups shredded peeled 3. Divide ham and red pepper
Sweet Potato Crust sweet potato among the cups. Top with
ACTIVE: 25 min 1 tablespoon avocado oil cheese, keeping it away from the
TOTAL: 30 min ½ cup diced ham edges to minimize sticking.
TO MAKE AHEAD: Individually wrap ½ cup diced red pepper 4. Whisk eggs, milk, salt and
in plastic and refrigerate for up to 1 cup shredded Cheddar pepper in a large measuring cup.
3 days or freeze for up to 1 month. cheese Carefully pour the mixture into
To reheat, remove plastic, wrap in 6 eggs the cups, dividing evenly.
a paper towel and microwave on ½ cup nonfat milk 5. Bake until set and cooked
High for 30 to 60 seconds. 1/4 teaspoon salt through, 22 to 28 minutes.
EQUIPMENT: Muffin tin with 12 1/4 teaspoon pepper Run a knife around the edges
(½-cup) cups of the quiches and remove
Shredded sweet potato hash 1. Preheat oven to 350°F. from the tin while still hot.
browns make up the healthy crust Generously coat a muffin tin Serve warm.
of these gluten-free muffin-tin with cooking spray. SERVES 6: 2 mini quiches each
quiches. This grab-and-go break- 2. Toss sweet potato and oil in CAL 217 / FAT 14G (SAT 6G) / CHOL 211MG /
fast is super-easy to prep ahead a medium bowl. Divide among CARBS 8G / TOTAL SUGARS 3G
and keep stashed in the fridge or the 12 muffin cups, pressing into (ADDED 0G) / PROTEIN 14G / FIBER 1G /
freezer. Serve them for brunch or the bottom and up the sides to SODIUM 468MG / POTASSIUM 300MG
eat them on busy weekdays. create a crust.
DON’T LIKE HAM?
YOU CAN SWAP
IN DICED CHICKEN
OR TURKEY
INSTEAD FOR
ADDED PROTEIN.
32 E A T I N G W E L L
