Veggie-Cheddar Mini Quiches
Strawberry-Herb Salad
Ingredients
- 4 large eggs
- ⅓ cup milk
- 1 Tbsp butter
- ¼ cup chopped red onion
- ½ cup chopped zucchini
- ¼ cup chopped red bell pepper
- ¾ cup shredded Cheddar cheese (or use Swiss)
Instructions
- Preheat oven to 350°F. Whisk together eggs, milk, and desired amount of salt and pepper.
- Melt butter in a skillet over medium heat. Add onion; sauté 10 minutes or until tender.
- Add zucchini and bell pepper; sauté 3 to 4 minutes or until tender. Add to egg mixture.
- Divide mixture among cups of a lightly greased 6-cup muffin pan.
- Bake 20 to 22 minutes or eggs are set. Top with cheese. Cool in pan 4 minutes; run a knife around edges of muffin cups to loosen.
Side Dish Ingredients
- ½ (10-oz) pkg butter lettuce blend
- 1 cup sliced celery
- ½ cup celery leaves
- ½ cup quartered strawberries
- ½ cup fresh parsley leaves
- 3 Tbsp fresh basil leaves
- 3 Tbsp refrigerated lemon vinaigrette
Side Dish Instructions
- Combine all ingredients in a bowl; toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
