Crustless Carrot Mini-Quiches

Ingredients

1 tbsp (15 mL) butter
1/4 cup (50 mL) sliced green onions
1 glove garlic, minced
1 1/2 cups (375 mL)  shredded carrots (about 4 small)
5 eggs, beaten
1 1/2 cups (375 mL) shredded mozzarella or swiss cheese
1/3 cup (75 mL) yellow cornmeal
1 tsp (5 mL) dried basil, crushed
1/4 tsp (1 mL) each ground nutmeg and pepper
vegetable spray

Directions

In a medium skillet, melt butter and cook green onions and garlic until tender but not browned. Add carrots; cook about 2 minutes more until tender crisp. Remove from heat. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper. Stir in carrot mixture. Spray 20 or 24 (4 cm) (1 1/2 inch) muffin cups with vegetable spray. Spoon about 1 tbsp (15 mL) of the carrot mixture into each muffin cup. Bake in a 160 C (325 F) oven for 15 minutes or until set. Let stand for 2 minutes. Remove from pans. Serve hot.

Makes: 3 servings.

Preparation: 10 minutes

Cooking: 15 minutes

Nutrients per serving:

Calories: 53
Protein: 3.1 g
Carbohydrate: 2.6 g
Fat: 3.3 g