Name: Veggie Quiche Muffins
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

Veggie Quiche Muffins

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Servings: 6

Calories: 140

Ingredients Method Notes

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

Method

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.