Crab & Lime Quiche
Recipe type: Breakfast
- 4 eggs
- Zest of 1 lime
- Juice of ½ lime
- 2 scallions, thinly sliced
- 1 6-ounce can crab meat, well rinsed and drained
- 1 tablespoon fresh chives, chopped
- 1 Roma tomato, finely diced
- Preheat oven to 425º F.
- Whisk all ingredients together.
- Fill two 12-hole, nonstick, mini muffin tins ¾ full with mixture.
- Bake for 15 minutes or until lightly golden.
*Note: Remember to include ingredients when calculating daily intake allowances.