Recipe of the Week: Tomato Parmesan Mini Quiche

Yields 6 Servings

Ingredients

Directions:

  1. Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray.
  2. Line prepared muffin cups with ham. Divide tomatoes, green onions, basil, and pepper among cups.
    Top with cheese. Pour eggs over tomato mixture.
  3. Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups for 5 minutes. Remove
    from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.

*Keep it low carb by using raw vegetables for dipping!*

Adapted from:  https://www.eatingwell.com/recipe/264599/tomato-parmesan-mini-quiches/

Nutritional Facts: Serving: Per 2 minis: 159 Calories; Protein 15g; Carbohydrates 5g; Dietary fiber 1g; sugars 3g; Fat 8g; Saturated fat 4g; Cholesterol 207mg; Sodium 450mg.

www.pinterest.com/novaphysicianwellness 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 9/6: Low Carb/Sugar Pumpkin Spice Latte

Ingredients 2 fl oz brewed espresso or 4 fl oz strong coffee 6 fl oz. unsweetened milk of choice. 2 Tbsp pumpkin puree ¼ tsp vanilla extract ¼ tsp almond extract ¼ tsp ground nutmeg ¼ tsp ground cinnamon 1-2 tsp stevia or monkfruit sweetener

Recipe of the Week 8/29: Low-Carb Zucchini Enchilada

Ingredients 1 3/4 cups enchilada sauce 2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices 1/2 teaspoon kosher salt fresh black pepper, to taste 1 tsp olive oil 8 ounces cooked shredded chicken breast 1/2 cup minced onion

Recipe of the Week 8/22: Broiled Fish with Tomato Caper

Ingredients 2 tbsp extra virgin olive oil, divided 4 fish fillets, such as tilapia, flounder, grouper, etc 6 oz each 2 garlic cloves, crushed 2 shallots, minced 2 tomatoes, chopped 2 tbsp capers 1/4 cup white wine kosher salt and fresh black pepper