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Veggie Frittata Muffins - Low Carb

5.0(6)

Great little muffins - like crustless quiches. The flavour of these ingredients together is great, however you could use different cheeses or vegetables if you wish.

by Ozzzie·published 2004-03-26

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Breakfast

Servings

12 muffins

Total time

35 min

prep 5 min

Calories / serving

88 kcal

Ingredients (9)

serves

1 leek, thinly slicedleek
1 zucchini, gratedzucchini
1/2 cup finely chopped green capsicum
1 (1 cup) packet frozen spinach, thawed and firmly packedspinach
olive oilolive-oil
8 eggs, beatenegg
150 g reduced-fat feta cheese, crumbled
1/3 cup low-fat sour creamsour-cream
1/2 cup parmesan cheese, gratedparmesan

Instructions (10 steps)

01Preheat oven to 200 degrees Celsius.
02Grease a 12 capacity muffin pan.
03Heat olive oil in pan.
04Add leek, zucchini, capsicum and spinach.
05Saute vegetables until just tender.
06

Combine beaten eggs, feta, sour cream and parmesan in a large bowl.

07Add vegetables to egg mixture and mix well.

08Pour mix into greased muffin pans.

09Bake in oven for about 30 minuted or until set.

10If you wish you can brown muffins in pan under grill for a few minutes after baking.

Nutrition (per serving)

Calories: 88 kcal
Protein: 7 g
Fat: 6 g
Saturated fat: 2 g
Carbs: 3 g
Fiber: 1 g
Sugar: 1 g
Sodium: 126 mg
Cholesterol: 147 mg

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Rich recipe — supports nutrition-aware planning.