Jul 06, 2010
As I looked over recipes to make for breakfast this morning, I found many I would have loved to try but I knew I wouldn't be able to deal with the guilt afterward - so heavy with lots of cheese, bread, sauces, sugary syrups, flour or potatoes - good, maybe, but not good *for* you. So this recipe was the obvious choice for me. Nutritious, healthy and wholesome, but still hearty, delicious and satisfying. I've made a similar recipe but had a couple of concerns about this one. First, that there would be too much cheese - there wasn't. It was enough to provide richness without being heavy and gooey. Second, that because the vegetables weren't cooked first that they'd be too crunchy - they weren't. They were crisp-tender which I liked because of the contrast in textures that created. I just made sure I chopped everything finely. I prepared this as written, save for using a mix of orange and red peppers for confetti-like color and adding a good amount of fresh chopped dill, which proved to be an excellent choice. I baked these in free-standing silicone muffin cups that I sprayed with cooking spray. Not only did these little guys pop right out of them, they were a cinch to clean, without any egg residue left in them whatsoever! These were excellent - better than the other recipe I tried. I liked the fresh, uncooked vegetables and my addition of fresh dill. Good, good for you, and easy clean-up. I like that.
—naples34102
