Easter Recipes

Happy Easter! This is the first Easter I’m spending by myself but I’m making the best of it by having a lazy Sunday cooking, reading and talking to friends and family. I feel very blessed that everyone is safe and healthy and that technology enables us to all stay connected even when we are physically apart. My sister is going to Zoom with me later when they sit down to eat dinner so that I can eat with her, my brother-in-law, nieces and Dad.

I decided to whip up an Easter quiche this morning using ingredients I had in my fridge. Here is my quick and easy recipe for a low-carb crustless quiche:

• 3 eggs + 1/2 cup of Egg Beaters Egg Whites (or use 6 eggs)
• 1/2 cup Almond Milk
• 1/4 cup Grated Parmesan
• 1/4 cup Shredded Cheddar
• Diced Broccoli, Carrots, Onion & Peppers (or whatever fresh or frozen veggies you have)
• 1/2 Avocado diced
• Garlic Powder
• Salt & Pepper to taste

Preheat oven to 375. Whisk eggs, egg whites, milk, parmesan, shredded cheese, salt and pepper. Dice all the veggies and mix with garlic powder, salt and pepper to taste (or whatever spices you prefer). Mix the veggies with the egg mixture. Gently fold the diced avocado into the mixture. Pour mixture into a 9” round pan (or you can spoon into cupcake holders for mini quiches). Bake at 375 for 20-25 min. Poke with a toothpick to ensure it’s cooked through. Toothpick should come out clean and quiche should be slightly browned on top. Top with more grated parmesan and some sriracha sauce. Enjoy!

Last Easter, I made this vibrant and delicious Red Cabbage Salad with Apple and Cucumber that I found at NatashasKitchen.com. It’s the perfect addition to your Easter brunch or dinner. Goes great with pork or ham.

For dinner I’ll be making Salsa Verde Gnocchi with Crispy Almond Breadcrumbs courtesy of Blue Apron. Pics to come. What are your favorite Easter recipes? Comment below!