Ingredients for Muffin Size Passover Vegetable Kugels
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- Red Bell Pepper
- Green Bell Pepper
- Frozen Spinach
- 2 large eggs
- Matzo Meal
- Salt And Pepper
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How to Make Muffin Size Passover Vegetable Kugels
- Preheat oven to 375°F (190°C).
- Grease 12 muffin tins or ramekins with cooking spray or oil.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat.
- Add 1/2 cup chopped onion, 1/2 cup chopped celery, 1/2 cup chopped carrots, and 1/2 cup chopped bell peppers. Sauté for 2-3 minutes, or until onion is translucent.
- In a large bowl, combine 10 ounces (280g) of drained fresh spinach.
- Add 2 large eggs, the sauteed vegetables, and 1 1/2 cups matzah meal (or all-purpose flour) to the bowl with the spinach.
- Season generously with salt and pepper to taste.
- Mix all ingredients thoroughly until well combined.
- Spoon the mixture evenly into the prepared muffin tins, filling each about ¾ full.
- Bake for 35-40 minutes, or until golden brown and set. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
3g
Carbs
3g
