VEGGIE FRITTATA MUFFINS - LOW CARB
Great little muffins - like crustless quiches. The flavour of these ingredients together is great, however you could use different cheeses or vegetables if you wish.
Provided by Ozzzie
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees Celsius.
- Grease a 12 capacity muffin pan.
- Heat olive oil in pan.
- Add leek, zucchini, capsicum and spinach.
- Saute vegetables until just tender.
- Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
- Add vegetables to egg mixture and mix well.
- Pour mix into greased muffin pans.
- Bake in oven for about 30 minuted or until set.
- If you wish you can brown muffins in pan under grill for a few minutes after baking.
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Shahadot Hossen
[email protected]These muffins are a great way to sneak some vegetables into your kids' diet.
Faisal Rajppot
[email protected]I'm not a fan of zucchini, but I actually really liked these muffins. The zucchini was very mild in flavor.
D RX
[email protected]I found the recipe to be a bit bland. I added some extra salt and pepper, and it helped a lot.
Sohail Amr
[email protected]I'm not sure what went wrong, but my muffins turned out dry and crumbly.
Richmon Mbuli
[email protected]These muffins are a great way to use up leftover vegetables.
Moon Tekisha Queen Of Hustlers
[email protected]I'm always looking for new low-carb recipes, and these muffins definitely fit the bill.
Sinoyolo Mlonzi
[email protected]These muffins are so easy to make, even for beginner cooks.
hasan ade
[email protected]I love the addition of sun-dried tomatoes to these muffins. They add a nice tangy flavor.
Mark Brown
[email protected]These muffins are a great way to get your daily dose of vegetables.
Rita Oware
[email protected]I've made these muffins several times now, and they're always a hit. My kids love them, too!
Fatimah Abdul
[email protected]These muffins are perfect for a quick and easy breakfast or lunch. They're also great for meal prep.
M Haider
[email protected]I'm not a fan of eggs, but I actually really enjoyed these muffins. They're light and fluffy, and the vegetables add a lot of flavor.
Christopher Nichols
[email protected]These muffins are so versatile. I've added different vegetables and cheeses to them, and they always turn out great.
Lamar Foster
[email protected]I love that these muffins are low-carb and gluten-free. They're a great option for people with dietary restrictions.
legrand legrand
[email protected]These veggie frittata muffins were a hit with my family! They're packed with flavor and nutrients, and they're so easy to make.