Cheesy Crustless Low-Carb Zucchini Breakfast Tarts
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
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
Before you start making the tarts, turn the oven to 375F/190C and let it pre-heat. Crumble 4 oz. of goat cheese into a large glass measuring cup or a bowl and let it come to room temperature. Slice the zucchini into fourths, and then cut it into small pieces. Heat olive oil in a non-stick frying pan , add zucchini, sprinkle with dried oregano, dried basil, Spike Seasoning , and a little salt and pepper. Cook the zucchini a few minutes over medium-high heat, just until it’s barely starting to soften. Spray the tart pan with olive oil or a little non-stick spray and divide the cooked zucchini among the tart wells. Top with a generous tablespoon of coarsely grated sharp cheddar and a pinch of green onions. Then use a fork to stir the now-softened goat cheese and add the the half and half or milk a little at a time until goat cheese and milk is mostly blended. Beat eggs in another bowl and add to the goat cheese/milk mixture a little at a time, stirring each time you add more so the mixture is well-blended. Fill each tart well with the goat-cheese and egg mixture, being careful not to fill too full. I like to use a fork and gently stir so the other ingredients are evenly distributed in the egg. Bake about 30 minutes, or until tarts are firm and lightly browned Serve hot.