Crustless Quiche Muffins (5 Poinst+)

Yummo!  These little muffins are so good and packed with tons of veggies.  After searching for a recipe to include the broccoli from the produce share I decided to make my own dish loosely based on a spinach quiche recipe.  Also, since we are going out of town for Thanksgiving I am trying to use up what is left in the fridge so I added some zucchini and peppers to this recipe as well. Try substituting whatever vegetables you like or have on hand. Omit the cheese for a Paleo version.

1 Tablespoon olive oil or butter

1 small onion, chopped

1 small zucchini, chopped

2 cups broccoli florets

1 pepper, chopped

5 eggs

2 cups shredded low-fat cheese

salt and pepper

Heat oil in skillet over medium heat. Add onion and garlic and saute until onions are soft. Add chopped zucchini and broccoli and cover.  Stir occasionally until broccoli softens.  

Preheat oven to 350. In a large bowl beat the eggs and then add the cheese, salt and pepper and mix to combine. Next, add the vegetable mixture and stir.

Spoon into a well greased muffin tin and bake for 16-19 minutes, or until eggs are set.

This dish yields 12 muffins.  One serving is two muffins.  Each serving is 5 Points+ values and costs approximately $1.25 (that includes organic cheese, organic eggs, and all organic vegetables).