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    You are in: Home / Recipes / Veggie Frittata Muffins - Low Carb Recipe
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    Veggie Frittata Muffins - Low Carb

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Ozzzie's Note:

    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.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on May 30, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Veggie Frittata Muffins - Low Carb

    Serving Size: 1 (1046 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 88.4
     
    Calories from Fat 49
    55%
    Total Fat 5.4 g
    8%
    Saturated Fat 2.3 g
    11%
    Cholesterol 147.2 mg
    49%
    Sodium 126.0 mg
    5%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.1 g
    4%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    reduced-fat feta cheese

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