Crustless Leek, Kale & Herb Quiche

Original Recipe

Ingredients:
2 T bread crumbs
1 leek, white and green parts halved and sliced 1/2" thick (put in a bowl of water and mix around to get all the dirt/sand off)
2 c chopped kale
1/2 c egg beaters (or 4 egg whites)
3 whole eggs
1/4 c milk (1/2%)
1/8 tsp nutmeg
1 tsp tarragon
1/2 tsp basil
2 oz mild cheddar cheese, shredded (or anything you like)

Directions:

Preheat oven to 425°F. Coat bottom and sides of 9-inch pie pan with non-stick cooking spray. Scatter breadcrumbs over the bottom.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add kale, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Pour egg beaters into a bowl. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and kale over breadcrumbs in prepared pie dish. Put cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.
Serves 4. (It could easily serve only 2. I had 2 servings.)

Nutritional Information:
Calories: 163
Fat: 8.5
Saturated Fat: 3.5
Carbs: 8.5
Protein: 13

Ratings:
Kristen: 4
Dave: 3.5

There is no picture on account of the fact that I TOTALLY BROKE MY CAMERA tonight. :( Wish me luck at Huron Camera tomorrow. :(

Asparagus Omelet with Polenta Crust

This recipe came to me in a Runner's World email! Here is the original recipe.

Ingredients:

Crust
3 cups vegetable broth
3/4 cup yellow cornmeal (coarser is better)
1 T fresh dill or 1 teaspoon dry*
1 tsp fresh pepper

Filling
3/4 lb fresh asparagus (7.5 oz after trimmed)
1/2 green pepper (80g)
Most of 1 zucchini (225g)
4 large eggs
1/2 c low-fat milk
1/3 c grated onion
1-1/2 tsp salt
1 tsp fresh ground pepper
3/4 c shredded swiss cheese

Directions:
Bring broth to a boil, whisk in cornmeal slowly. Reduce heat and simmer 30 minutes; stir frequently the first four minutes, then mix every few minutes, always stirring in the same direction. When the polenta pulls away from the side of the pot, it's done. Add pepper and dill* and mix. Spread polenta evenly in a pie pan.

Snap off the bottoms of each asparagus. Cut into two-inch pieces and blanch for three minutes in boiling water. Clean and cut green pepper and zucchini. Whisk together eggs and add milk, onion, salt, and pepper. In bottom of shell, place peppers and asparagus. Top with cheese. Pour egg mix over all and bake at 375F for 45 minutes.
Makes 4 servings.

Nutritional Information:
Calories: 223
Fat: 11g
Saturated Fat: 5.5g
Carbs: 18g
Protein: 15g

Ratings:
Kristen: 4
Dave: 4
*Note: The original recipe lists dill in the ingredients but not in the directions. So the dill in ours was sprinkled over the top, but it would be even more delicious in the polenta where it is supposed to be! :)