This morning started with a 5.5 mile run in the hot, humid air. Anna survived better than I did, but it was a great workout!
After the run, we headed to playgroup at Micca’s. At playgroup there was a 3 yr. old, 2 yr. old, 1 yr. old, four 9 month olds and Anna – 3 1/2 months. It was a chaotic zoo! So fun though! somehow I missed taking pictures. Check here to see pictures from last time.
After a stop at Target for a bunch of random and not needed things, we came home. I got things set for dinner for us and our friends down the street. On the menu (actually for tomorrow, but I switched it) was fritatta which I also changed. ** I change things up a lot so this is why it will be helpful to follow my weekly recap if using the meal plan!
I went with a summer veggie crustless quiche. The quiche was healthy, full of flavor and tons of veggies.
Summer Veggie Crustless Quiche
- 1/2 c. low fat cottage cheese
- 1 c. egg whites from a carton
- 4 eggs
- 1/2 c. milk
- salt and pepper
- TONS of veggies -zucchini, summer squash, tomato, broccoli, onions and mushroom – diced and sauteed a little bit so they are firm but not raw
- 1/2 c. 2% cheddar cheese
- Mix all ingredients in a large mixing bowl.
- Pour into a pie dish sprayed with Pam or other cooking spray.
- Bake at 375 for about 45 minutes or until center is set.
Beautiful little girl. Such a cutie 🙂
You did a super job on that quiche. I enjoy the
crustless ones better than the ones in a pie shell.
I can eat so much more 😉
Great recipe, the quiche looks amazing. Love the idea of using the muffin cases for mini ones. They would be great for brunch!
Great recipe!
And keep the pictures of Anna coming – she makes me smile……. 🙂
That food looks amazing. 😀 And Anna is adorable – love her little smile in the last picture.
great recipe!
Anna is getting so big!!!