Veggie Frittata Muffins - Low Carb

Submitted by Ozzzie

"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."

 

• Ready In: 35mins
• Ingredients: 9
• Yields: 12 muffins

ingredients

• 1 leek, thinly sliced
• 1 zucchini, grated
• 1⁄2 cup finely chopped green capsicum
• 1 (1 cup) packet frozen spinach, thawed and firmly packed
• olive oil
• 8 eggs, beaten
• 150 g reduced-fat feta cheese, crumbled
• 1⁄3 cup low-fat sour cream
• 1⁄2 cup parmesan cheese, grated

directions

1. Preheat oven to 200 degrees Celsius.
2. Grease a 12 capacity muffin pan.
3. Heat olive oil in pan.
4. Add leek, zucchini, capsicum and spinach.
5. Saute vegetables until just tender.
6. Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
7. Add vegetables to egg mixture and mix well.
8. Pour mix into greased muffin pans.
9. Bake in oven for about 30 minuted or until set.
10. If you wish you can brown muffins in pan under grill for a few minutes after baking.

Reviews

[FrVanilla]

I enjoyed the flavor of these muffins, but I had a problem with them sticking and losing their shape, which made them look less appealing.

 

[WiGal]

Ozzzie these were very good:) It has wonderful ingredients as is, but I can see endless possibilites for variations. I plan on making these ahead to take camping. I baked mine at 400 degrees. This recipe sure comes in handy for guests to reheat who get up earlier than we do. Microwave 2 with 2 muffins for about 1 minute and 40 seconds and you have an ultra easy breakfast. Next time I will add 3/4 teaspoon of black pepper (I love pepper) plus a dash of salt and there will be a next time! Made and enjoyed for the Zaar Chef Alphabet Soup Game.

 

[Dreamer in Ontario]

I made this with onion instead of leek, carrot in place of zucchini and broccoli in place of the spinach to accomodate DD's tastes. They were baked in a lightly greased nonstick muffin tin. I had no trouble getting them out of the tins. The muffins were delicious.

 

[VegSocialWorker]

Very tasty indeed. Mine stuck quite a bit to the muffin tins, which is unfortunate becase they did not keep their shape well once I was able to get them out. You did say to oil the muffin tins, though. Thanks for sharing this recipe. It was easy, tasty, and will give us plenty of leftovers to eat during the week.

 

[Talicca]

What a fantastic recipe! Fast to make, high in protein, and best of all, they freeze and re-heat really well in the microwave! I threw a couple in my lunchbox today with a salad for a quick and tasty lunch. I left out the parmesan cheese to cut down on the fat content, used mushroom instead of zucchini and red capsicum instead of green (what I had on-hand), plus threw some in some canned tuna I had left over. Delicious! And the variations are endless! I'm thinking along the lines of spinach, sundried tomato, mushroom and basil for my next batch. Thanks Ozzzie!