South Beach Diet Spicy Veggie Quiche Cups
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 5 eggs
- 1 1⁄4 cups egg substitute
- 1 (10 ounce) package frozen chopped spinach
- 1⁄2 cup red pepper, diced (or a mixture 2 different colored peppers-red, yellow or orange)
- 1 jalapeno pepper, minced (to taste)
- 1⁄2 - 1 teaspoon cayenne pepper (to taste)
- 2 teaspoons cumin seeds, ground (to taste)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper, ground
- 1⁄4 cup low-fat cheddar cheese (or low fat Mexican cheese blend)
directions
- Heat oven to 350°F.
- Line 12 muffin tins with foil baking cups and spray lightly with cooking spray.
- Thaw and drain frozen spinach, wring out well by hand.
- Use a fork or wire wisk to gently blend the eggs and egg substitute.
- Add the spinach, peppers, jalapeno, salt and seasonings and mix well with a whisk (or fork).
- Use a large spoon to fill the foil cups with the egg mixture. Make sure the mixture is evenly distributed between the cups.
- Sprinkle with cheese.
- Bake for 20 minutes, testing with a knife to make sure the eggs are set in the middle.
- Turn the oven to broil and brown the cheese (2-3 minutes maximum).
- Remove from oven and cool slightly before removing from muffin tin.
- Can be stored in a tightly sealed container in the refrigerator for 5-7 days.
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RECIPE SUBMITTED BY
Elementary reading teacher who loves to cook. Good food, good friends and good conversation are my passions.