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Crustless Mini- Quiche

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Ingredients

Adjust Servings:
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

Nutritional information

170
Calories
103 g
Calories From Fat
11.5 g
Total Fat
3.9 g
Saturated Fat
197.1 mg
Cholesterol
183.7 mg
Sodium
6.4 g
Carbs
1.5 g
Dietary Fiber
2.5 g
Sugars
10.8 g
Protein
125g
Serving Size

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Crustless Mini- Quiche

Features:
    Cuisine:

    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.

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , 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


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    Steps

    1
    Done

    Toss Veggies (broccoli, Cauliflower, Green Pepper, Onion, Carrots) With Olive Oil. Add Salt and Pepper to Taste. Spread on Large Baking Sheet.

    2
    Done

    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
    Done

    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
    Done

    Spray Non-Stick Cooking Spray Into Two Mini Muffin Tins. Fill Up Muffin Tin With Mixture. (a Couple of Spoonfuls.).

    5
    Done

    Bake at 350 Degrees For About 18-20 Minutes. Enjoy Hot. or Freeze For Later Use.

    6
    Done

    (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.).

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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