Low Fiber Crustless Egg Bites with Goat Cheese and Fresh Herbs

Total time45 min

Prep time15 min

Cook time25 min

Low Fiber Crustless Egg Bites with Goat Cheese and Fresh Herbs

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Ingredients

6 servings

For the filling

1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium zucchini, finely diced
Ingredient note
Low residue diets limit raw and fibrous vegetables. The zucchini here is cooked until tender, and the recipe uses only about 1/3 cup per serving, so it is likely Low Residue. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
¼ tsp salt

For the egg base

8 large eggs
¼ cup whole milk
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
¼ tsp salt
3 oz fresh goat cheese, crumbled
Ingredient note
Plain goat cheese has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid fresh goat cheese, please tap it and change its rating to Red.
2 tbsp fresh chives, finely chopped
Ingredient note
Low residue diets limit onions and similar vegetables. The chives here are used only as a seasoning (about 1 teaspoon per serving), so they are likely Low Residue. If you prefer to always avoid them, please tap it and change its rating to Red.
1 tbsp fresh parsley, finely chopped
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1/2 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
1 tsp fresh thyme leaves

For the pan

olive oil or cooking spray, for greasing

Instructions

1
Preheat the oven to 325°F (165°C). Generously grease all 12 cups of a standard muffin tin with olive oil or cooking spray, coating the sides and rims.
2
Heat 1 tsp olive oil in a medium skillet over medium heat until shimmering. Add the diced zucchini and 1/4 tsp salt and cook, stirring occasionally, until the zucchini is softened and any released moisture has evaporated, about 4–5 minutes. Remove from heat and let cool for 2 minutes.

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