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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Wadie Amil
[email protected]I'm not a fan of frittatas, but these muffins were surprisingly good! They were light and fluffy, and the vegetables added a nice flavor.
Syed Rehman
[email protected]These muffins were delicious! I used a variety of vegetables, including spinach, mushrooms, and zucchini. They were a great way to get my kids to eat their veggies.
Sidney Bryant
[email protected]I made these muffins for a potluck and they were a big hit! Everyone loved them and asked for the recipe.
kyere Johnson
[email protected]These muffins were a bit too oily for my taste. I think I'll use less oil next time.
EMON GAMING
[email protected]I love that these muffins are low-carb and packed with veggies. They're a great way to get my daily dose of vegetables.
aajako aawasyakta
[email protected]These muffins were a little bland for my taste. I think I'll add some more salt and pepper next time.
NASIR Faisalabadi
[email protected]I'm always looking for healthy and delicious breakfast options. These muffins fit the bill perfectly. They're packed with protein and veggies, and they taste great!
Streat Kashizz
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They were cooked evenly and the flavors were well-balanced.
felicia Santo
[email protected]These muffins were easy to make and tasted great! I'll definitely be making them again.
Malaysia Huff
[email protected]I'm not a big fan of frittatas, but these muffins were surprisingly good! They were light and fluffy, and the vegetables added a nice flavor.
A Simple Fil-Am Family
[email protected]I made these muffins for my family and they were a big hit! Everyone loved them and asked for the recipe.
Braz'lynn Waller
[email protected]These muffins were a little dry for my taste. I think I'll add some more milk or yogurt next time.
Broken Asaam
[email protected]I love how versatile this recipe is. I've made it with different vegetables and cheeses, and it always turns out great. It's a great way to use up leftover veggies, too.
Didar Molla
[email protected]These muffins were delicious! I used a variety of vegetables, including spinach, mushrooms, and zucchini. They were a great way to get my kids to eat their veggies.
Nambi Pretty
[email protected]I'm always looking for new and healthy breakfast options, and these frittata muffins fit the bill perfectly. They're quick to make, portable, and packed with protein and veggies. I'll definitely be making these again!
nelisile masilela
[email protected]These veggie frittata muffins were a hit at my brunch party! They were so easy to make and everyone loved them. I especially liked that they were low-carb and packed with veggies.