Mini Veggie Crustless Quiches
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 34.2
- Total Fat: 0.7 g
- Cholesterol: 2.6 mg
- Sodium: 128.2 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.0 g
- Protein: 5.1 g
View full nutritional breakdown of Mini Veggie Crustless Quiches calories by ingredient
Introduction
I have been craving eggs, and I wanted something quick I can just take on the run! These are so easy and so fast! You can use any kind of vegetables you want ot even use some bacon or ham! I have been craving eggs, and I wanted something quick I can just take on the run! These are so easy and so fast! You can use any kind of vegetables you want ot even use some bacon or ham!Number of Servings: 9
Ingredients
-
3 eggs (3/4 cup egg substitute)
1/2 cup egg whites
2/3 cup skim or soy milk
1/2 tsp each paprika, dried parsley and oregano leaves
1/4 tsp each black pepper and sea salt
1 small spring onion, chopped into small pieces
1/2 Zucchini shredded
1/2 cup Mozzarella Cheese, grated
2 Tbsp Salsa
Directions
Preheat oven to 350°F (180°C). Spray 8 cups of a muffin tray with nonstick spray.
In a medium sized bowl, whisk eggs, egg whites, milk, paprika, parsley, oregano, salt and pepper until well combined.
Add diced onion and zucchini to the egg mixture and stir well.
Divide the mixture evenly between the 8 cups. Add a tsp.of Salsa to each egg cup. Bake for 15 min, then evenly distribute the cheese on top of each cup.
Return the pan to the oven and bake until the cheese melts and the eggs set (about 10 mins).
Remove from the oven and let the pan sit for a few minutes. Using a knife, carefully run the blade around each muffin cup. Scoop the mini quiches out and serve.
Makes 8 mini quiches, 2 per serving.
Serving Size: 4 - 2 muffins servings
In a medium sized bowl, whisk eggs, egg whites, milk, paprika, parsley, oregano, salt and pepper until well combined.
Add diced onion and zucchini to the egg mixture and stir well.
Divide the mixture evenly between the 8 cups. Add a tsp.of Salsa to each egg cup. Bake for 15 min, then evenly distribute the cheese on top of each cup.
Return the pan to the oven and bake until the cheese melts and the eggs set (about 10 mins).
Remove from the oven and let the pan sit for a few minutes. Using a knife, carefully run the blade around each muffin cup. Scoop the mini quiches out and serve.
Makes 8 mini quiches, 2 per serving.
Serving Size: 4 - 2 muffins servings