Breakfast

Tomato, Eggplant and Mozzarella Mini-Quiche is for Breakfast.

Tomato, Eggplant and Mozzarella Mini-Quiche takes 15 minutes to prepare.

Tomato, Eggplant and Mozzarella Mini-Quiche takes 23 minutes to cook.

Tomato, Eggplant and Mozzarella Mini-Quiche makes 6 servings.

The ingredients for Tomato, Eggplant and Mozzarella Mini-Quiche are:

1.0 medium whole (2-3/5" dia) Red Ripe Tomatoes
1.0 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
6.0 large Egg, fresh, whole, raw
1.0 cup Milk, 1%
2.0 tbsp Parsley, dried
100.0 gram(s) President Shredded Mozzarella
Salt and pepper, to taste

Here is how you make Tomato, Eggplant and Mozzarella Mini-Quiche:

Peel and dice eggplant, dice tomato and saute both over medium heat until tender. Spray a muffin pan with cooking spray. Add 1 Tbsp of mixture to each muffin well. Top with a sprinkle of mozzarella cheese. In a bowl, beat 6 whole eggs and 1 cup milk until combined. Add salt and pepper to taste. Ladle egg mixture over veggies, leaving each well 1/3 empty for rising. Bake on 375? for 20-25 minutes until a fork piercing the center comes out clean. While hot, run a knife around edges to avoid sticking. Enjoy warm alone or with some salsa!Serving Size: Makes 6 2-quiche servingsNumber of Servings: 6.0Recipe submitted by SparkPeople user STEPHANIESIAM.

The nutritional information for Tomato, Eggplant and Mozzarella Mini-Quiche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 166.7

• Total Fat: 9.4 g
• Cholesterol: 188.0 mg
• Sodium: 113.5 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 2.3 g
• Protein: 12.6 g

The dietary needs meet for Tomato, Eggplant and Mozzarella Mini-Quiche is Low Carb