Breakfast

Mini Veggie Crustless Quiches is for Breakfast.

Mini Veggie Crustless Quiches takes 5 minutes to prepare.

Mini Veggie Crustless Quiches takes 25 minutes to cook.

Mini Veggie Crustless Quiches makes 9 servings.

The ingredients for Mini Veggie Crustless Quiches are:

3 eggs (3/4 cup egg substitute)
1/2 cup egg whites
2/3 cup skim or soy milk
1/2 tsp each paprika, dried parsley and oregano leaves
1/4 tsp each black pepper and sea salt
1 small spring onion, chopped into small pieces
1/2 Zucchini shredded
1/2 cup Mozzarella Cheese, grated
2 Tbsp Salsa

Here is how you make Mini Veggie Crustless Quiches:

Preheat oven to 350?F (180?C). Spray 8 cups of a muffin tray with nonstick spray.In a medium sized bowl, whisk eggs, egg whites, milk, paprika, parsley, oregano, salt and pepper until well combined.Add diced onion and zucchini to the egg mixture and stir well.Divide the mixture evenly between the 8 cups. Add a tsp.of Salsa to each egg cup. Bake for 15 min, then evenly distribute the cheese on top of each cup.Return the pan to the oven and bake until the cheese melts and the eggs set (about 10 mins).Remove from the oven and let the pan sit for a few minutes. Using a knife, carefully run the blade around each muffin cup. Scoop the mini quiches out and serve.Makes 8 mini quiches, 2 per serving.Serving Size:?4 - 2 muffins servings

The nutritional information for Mini Veggie Crustless Quiches is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 34.2

• Total Fat: 0.7 g
• Cholesterol: 2.6 mg
• Sodium: 128.2 mg
• Total Carbs: 1.2 g
• Dietary Fiber: 0.0 g
• Protein: 5.1 g

The dietary needs meet for Mini Veggie Crustless Quiches is Low Fat