Veggie Quiche Muffins
Servings: 6
Ingredients
- 1½ cups Kale, de-stemmed
- 1½ cups Cherry tomatoes
- ½ tsp Green onion
- 6 Eggs, large
- ¾ cup Feta cheese
- 1 tsp Olive oil
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Preheat oven to 375° F. Prepare muffin tray by lightly spraying with cooking oil.
- Finely chop tomatoes, kale and onions. Sauté in olive oil on medium high heat till the onions turn translucent. Season with salt and pepper and set aside to cool.
- In a large mixing bowl, scramble eggs, then stir in feta cheese and sautéed mixture until well incorporated.
- Add egg mixture evenly into muffin tray.
- Bake for 15-20 minutes, the top should be golden brown. Let muffins cool in the tray for 5-10 minutes. Serve warm. 2 muffins per keiki
Notes
Pro Tip: This yummy recipe makes it easy to swap in other seasonal vegetables for your kids to try such as shredded carrots, diced beet tops, or zucchini.
Nutrition Facts
Veggie Quiche Muffins
Serving Size
112 g
Amount per Serving
Calories
140
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4.5
g
28
%
Cholesterol
205
mg
68
%
Sodium
540
mg
23
%
Potassium
193
mg
6
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Protein
9
g
18
%
Calcium
132
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.