Crustless mozzarella, roasted pepper and spinach tarts
4 spray(s), divided
Shredded part-skim mozzarella cheese
1 cup(s), chopped
Roasted red peppers (packed in water)
1 cup(s), rinsed, drained well, chopped
Fresh baby spinach
2 large egg(s)
Reduced-fat baking mix
1 cup(s), (such as Bisquick)
2 Tbsp, fresh, chopped (plus extra for garnish)
Shredded parmesan cheese
¼ cup(s), such as Parmigianno-Reggiano
- Preheat oven to 400°F. Coat a standard-size twelve hole muffin pan with cooking spray.
- 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.
- 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.