Veggie Frittata Muffins - Low Carb - cooking recipe

Ingredients

1 leek, thinly sliced
1 zucchini, grated
1/2 cup finely chopped green capsicum
1 (1 cup) packet frozen spinach, thawed and firmly packed
olive oil
8 eggs, beaten
150 g reduced-fat feta cheese, crumbled
1/3 cup low-fat sour cream
1/2 cup parmesan cheese, grated

Preparation

Preheat oven to 200 degrees Celsius.
Grease a 12 capacity muffin pan.
Heat olive oil in pan.
Add leek, zucchini, capsicum and spinach.
Saute vegetables until just tender.
Combine beaten eggs, feta, sour cream and parmesan in a large bowl.
Add vegetables to egg mixture and mix well.
Pour mix into greased muffin pans.
Bake in oven for about 30 minuted or until set.
If you wish you can brown muffins in pan under grill for a few minutes after baking.