Cheesy Crustless Low-Carb Zucchini Breakfast Tarts

Ingredients

• 4 oz. goat cheese, crumbled and softened
• 3 small zucchini, cut in quarter lengthwise and then cut into small pieces
• 2 – 3 tsp. olive oil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. Spike Seasoning
• Salt and fresh-ground black pepper to taste
• 1/4 cup milk, half and half, or cream
• 8 eggs, well beaten
• 6 T coarsely grated sharp white cheddar
• 1/4 cup sliced green onions, plus more for garnish if desired

Directions

1. Set the oven to 375F/190C so it can heat while you prep. Crumble 4 oz. of goat cheese into a large glass measuring cup or a bowl, then leave it out to soften.
2. Cut the zucchini lengthwise into quarters, then chop it into small pieces. Warm the olive oil in a non-stick frying pan, such as a 12 Inch Green Pan, and add the zucchini. Season it with dried oregano, dried basil, Spike Seasoning if you’re using it, plus a little salt and pepper.
3. Cook the zucchini over medium-high heat for a few minutes, just until it begins to soften but still has some body.
4. Coat the tart pan with olive oil or non-stick spray, then spoon the cooked zucchini into the tart wells. Add a generous tablespoon of coarsely grated sharp cheddar to each one, followed by a pinch of green onions.
5. Use a fork to mix the softened goat cheese, adding the half and half or milk gradually, until the mixture is mostly smooth and combined.
6. Beat the eggs in a separate bowl. Add them to the goat cheese and milk mixture in small additions, stirring well after each addition so everything comes together evenly.
7. Pour the goat cheese and egg mixture into the tart wells, taking care not to overfill them. With a fork, gently nudge the filling so the zucchini, cheese, and green onions are evenly arranged in the egg.
8. Bake for about 30 minutes, until the tarts are set and lightly browned. Serve hot.