Veggie Frittata Muffins - Low Carb

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Total Time
35mins
Prep 5 mins
Cook 30 mins

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.

Ingredients Nutrition

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.
Most Helpful

4 5

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.

5 5

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.

5 5

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.