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Nutrition Facts
Serving Size 1 muffins 87g Recipe makes 12 muffins) The following items or measurements are not included below: reduced-fat feta cheese
Calories 88
Calories from Fat 49		(55%)
Amount Per Serving		%DV
	Total Fat 5.5g	8%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 147mg		49%
Sodium 126mg		5%
Potassium 173mg		4%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 0.8g	3%
	Sugars 1.1g
Protein 6.9g		13%
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⁽⁶⁾ RATE IT NOW Print Recipe

By: Ozzzie
Mar 26, 2004

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.

12 muffins (change servings and units)

Ingredients

1 leek, thinly sliced
1 zucchini, grated
1/2 cup finely chopped green capsicum
1 (1 cup) packet frozen spinach, thawed and firmly packed
olive oil
8 eggs, beaten
150 g reduced-fat feta cheese, crumbled
1/3 cup low-fat sour cream
1/2 cup parmesan cheese, grated

Directions

1
Preheat oven to 200 degrees Celsius.
2
Grease a 12 capacity muffin pan.
3
Heat olive oil in pan.
4
Add leek, zucchini, capsicum and spinach.
5
Saute vegetables until just tender.
6
Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
7
Add vegetables to egg mixture and mix well.
8
Pour mix into greased muffin pans.
9
Bake in oven for about 30 minuted or until set.
10
If you wish you can brown muffins in pan under grill for a few minutes after baking.

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Featured Reviews for This Recipe

From: FrVanilla

On May 30, 2009

I enjoyed the flavor of these muffins, but I had a problem with them sticking and losing their shape, which made them look less appealing.

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From: WiGal

On Oct 9, 2008

Ozzzie these were very good It has wonderful ingredients as is, but I can see endless possibilites for variations. I plan on making these ahead to take camping. I baked mine at 400 degrees. This recipe sure comes in handy for guests to reheat who get up earlier than we do. Microwave 2 with 2 muffins for about 1 minute and 40 seconds and you have an ultra easy breakfast. Next time I will add 3/4 teaspoon of black pepper (I love pepper) plus a dash of salt and there will be a next time! Made and enjoyed for the Zaar Chef Alphabet Soup Game.

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From: Talicca

On May 29, 2006

What a fantastic recipe! Fast to make, high in protein, and best of all, they freeze and re-heat really well in the microwave! I threw a couple in my lunchbox today with a salad for a quick and tasty lunch. I left out the parmesan cheese to cut down on the fat content, used mushroom instead of zucchini and red capsicum instead of green (what I had on-hand), plus threw some in some canned tuna I had left over. Delicious! And the variations are endless! I'm thinking along the lines of spinach, sundried tomato, mushroom and basil for my next batch. Thanks Ozzzie!

2 people found this review helpful

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From: OhMyStars!

On Sep 12, 2004

These were easy to make and are a great on the go breakfast. Bagged with a couple of "lil' smokies" bagged and frozen, you can grab, nuke, and go. I ran out of leek, so I used a shallot instead, and my green pepper looked horrible, so I used some sliced fresh mushrooms that needed a home. Low carb, Low sodium, flavorful and easy to make . . .who could ask for more? Thanks Ozzzie for sharing!

1 person found this review helpful

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