Savory Crustless Quiche

Breakfast / 30 minutes

Yields

4 Servings

Prep Time

10 min

Cook Time

20 min

Ingredients

• 4 eggs
 cup whole milk
 2 tbsp
 Yellowbird® Habanero Condiment
½ cup diced onions
 ½ cup sliced portobello mushrooms 

 1 cup chopped kale
 
½ cup halved cherry tomatoes
 
¼ cup crumbled feta cheese
 ¼ teaspoon salt

Made with Yellowbird®

1

Preheat oven to 350ºF.

2

Place an 8–inch corning-ware or cast iron skillet on the stove over medium heat. Coat with EVOO and add prepared onions, mushrooms, and kale. Sauté until kale is crispy — about 10 min. Remove from heat.

3

In a medium–sized mixing bowl, beat eggs, milk, Yellowbird Habanero Condiment, and salt until well blended. Pour into skillet with sautéed veggies.

4

Top with halved tomatoes and feta cheese and place in oven for 15–17 min. Allow to cool slightly then serve. Top with more Yellowbird as needed.

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