I'm not really awake enough to do a proper write-up for this right now. It's a quiche. It uses a mix of whole eggs and egg whites to lighten it up a bit, both in mouthfeel and calories. It's easy and tasty. You can have a generous portion without guilt. And it's actually got a good amount of protein in it. Win.

CrustlessAppleand Roasted Fennel Quiche

From some "healthy living" calendar I got as a freebie at the grocery store

Ingredients

• 3 c. diced fennel
• 2 Tbsp. canola oil
• 1/4 tsp. black pepper, divided
• 1 onion, chopped
• 3 eggs
• 6 egg whites
• 1 c. skim milk
• 1 apple, grated (do not peel)
• 1/2 c. grated low-fat Swiss cheese

Directions

1. Toss diced fennel in 1 Tbsp. canola oil and season with 1/8 tsp. pepper.
2. Line a baking sheet with parchment paper and roast fennel for 25 minutes at 400°F.
3. Sauté the onion in the remaining Tbsp. canola oil until softened. Set aside.
4. Whisk together eggs and egg whites.
5. Add milk and remaining 1/8 tsp. pepper to egg mixture.
6. Add roasted fennel, sautéed onions, grated apple, and cheese and stir to combine.
7. Transferto a greased deep-dish pie pan and bake for 35-40 minutes (at 400°F).