Crustless Mini-Quiche

This is a recipe I have adapted from the South Beach Diet. You may use any roasted vegetables you like. Each mini is very low calorie, high in vegetables and fiber.....good for you. I love to freeze them and have them on hand for quick a breakfast.

• Ready In: 1 hr 20 mins
• Serves: 4-5
• Yields: 16-18 mini-quiches

Ingredients

• 1  cup broccoli floret
• 1  cup cauliflower floret
• 1⁄2 green pepper, chopped
• 1⁄2 onion, chopped
• 1⁄2 cup carrot, chopped
• 1 -2  tablespoon olive oil
•  salt and pepper
• 4  eggs
• 1⁄2 cup mozzarella cheese, shredded
•  nonstick cooking spray

Directions

1. Toss veggies (broccoli, cauliflower, green pepper, onion, carrots) with Olive Oil. Add salt and pepper to taste. Spread on large baking sheet.
2. Roast in oven at 425 degrees for 30-40 minutes, depending on your desired preference. Turning halfway through. (I like my veggies very tender, so I roast them 40 minutes.).
3. In a bowl, mix eggs and cheese. After veggies roasted, mix them in with egg/cheese mixture. (May need to chop veggies up a little more to accommodate size of mini-muffin tin.
4. Spray non-stick cooking spray into two mini muffin tins. Fill up muffin tin with mixture. (A couple of spoonfuls.).
5. Bake at 350 degrees for about 18-20 minutes. Enjoy hot. Or freeze for later use.
6. (When roasting veggies, feel free to use whatever veggies you like, whatever's in season, etc. Also, add whatever seasoning you like to veggies. I often add garlic powder or seasoning salt. Throw in a handful of fresh spinach when mixing veggies into eggs/cheese. Experiment with meats. I've thrown in a handful of leftover chopped sausage. It's up to you.).