Similar to miniature quiches, these egg cups are fun to serve, but you don't really have to wait for company to try them.
Makes 4 servings
¼ cup each finely chopped mushrooms, onion, and green bell pepper
2 cloves garlic, finely chopped
½ teaspoon dried oregano
Salt and pepper to taste
2 teaspoons reduced-calorie margarine
4 slices thin-sliced whole wheat bread (½-ounce slices)
1 cup liquid egg substitute (or 4 eggs scrambled)
Heat a small nonstick skillet over medium heat. Add mushrooms, onion, green pepper, and garlic.
Press each slice, margarine-side down, into the cup of a muffin pan, forming a cup.
Divide vegetable mixture evenly into the crusts.
Each Serving Provides
Total Fat 4.1g
Total Carbohydrate 9.6g
Dietary Fiber 1.7g