Moufflées - pesto soufflé frittata muffins

Pesto Italian cuisine

Although these require a little extra work than regular stir-and-bake frittata cups, their fluffy, amazing texture makes them an absolutely addictive low-carb treat that can be loaded with whatever vegetables or leftovers you have on hand. This version in made with pesto and broccoli. They can be made in advance and frozen, then taken out at the last moment and reheated for breakfast. To freeze, line them on a tray and let them freeze for a couple hours, than dump in a plastic bag. To thaw, just reheat in the microwave or, better, in the oven. They will keep in the fridge for 2-3 days. These are lovely enjoyed with a light soup and salad, or as a great breakfast on the go. Even though they add up to a little over 100 calories each, they make for a filling breakfast, especially when paired with more fibrous vegetables. See full post on Hortus Cuisine: http://bit.ly/1fDxXuG

Oct. 1, 2021, 11:49 a.m.