Crustless Mozzarella, Roasted Pepper and Spinach Tarts
3
Points®
Total time: 47 min • Prep: 15 min • Cook: 32 min • Serves: 12 • Difficulty: Easy
A mix of sautéed veggies and mozzarella cheese bake into savoury muffins – perfect for a quick lunch on the go, snack, or even brunch.
Ingredients
Cooking spray
4 spray(s), divided
Onion
1 cup(s), chopped
Minced garlic
1 tsp(s)
Roasted red peppers (packed in water)
1 cup(s), rinsed, drained well, chopped
Baby spinach
5 oz
1% low fat milk
1 cup(s)
Raw egg
2 large
Shredded part-skim mozzarella cheese
1 cup(s)
Reduced-fat baking mix
1 cup(s), (such as Bisquick)
Fresh basil
2 tbsp(s), fresh, chopped (plus extra for garnish)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Shredded parmesan cheese
¼ cup(s), such as Parmigianno-Reggiano
Instructions
1
Preheat oven to 400°F. Coat a standard-size twelve hole muffin pan with cooking spray.
2
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion; cook, stirring frequently, until softened, about 8 to 10 minutes. Add garlic, roasted peppers and spinach; cook, stirring often, until spinach wilts, about 1 to 2 minutes.
3
In a large bowl, whisk together milk and eggs; stir in cooked vegetables, mozzarella cheese, baking mix, basil, salt and pepper. Evenly divide mixture among prepared muffin cups (about 1/3 cup each); bake until beginning to set, about 15 minutes. Remove from oven and sprinkle each with 1 teaspoon Parmesan; bake until cooked through and lightly browned, about 5 minutes more. Serve garnished with fresh basil. Yields 1 tart per serving.
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