South Beach Diet Spicy Veggie Quiche Cups

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 5 eggs
• 1 1/4 cups egg substitute
• 1 (10 ounce) package frozen chopped spinach
• 1/2 cup red pepper, diced (or a mixture 2 different colored peppers-red, yellow or orange)
• 1 jalapeno pepper, minced (to taste)
• 1/2-1 teaspoon cayenne pepper (to taste)
• 2 teaspoons cumin seeds, ground (to taste)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, ground
• 1/4 cup low-fat cheddar cheese (or low fat mexican cheese blend)

Recipe

• 1 heat oven to 350°f.
• 2 line 12 muffin tins with foil baking cups and spray lightly with cooking spray.
• 3 thaw and drain frozen spinach, wring out well by hand.
• 4 use a fork or wire wisk to gently blend the eggs and egg substitute.
• 5 add the spinach, peppers, jalapeno, salt and seasonings and mix well with a whisk (or fork).
• 6 use a large spoon to fill the foil cups with the egg mixture. make sure the mixture is evenly distributed between the cups.
• 7 sprinkle with cheese.
• 8 bake for 20 minutes, testing with a knife to make sure the eggs are set in the middle.
• 9 turn the oven to broil and brown the cheese (2-3 minutes maximum).
• 10 remove from oven and cool slightly before removing from muffin tin.
• 11 can be stored in a tightly sealed container in the refrigerator for 5-7 days.