Tuesday, December 18, 2012

Company Egg Cups


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)
4          teaspoons grated Parmesan cheese


 Gather your ingredients.  Preheat oven to 375°.


Heat a small nonstick skillet over medium heat.  Add mushrooms, onion, green pepper, and garlic. 



Sprinkle with oregano, salt, and pepper.


  
Cook, stirring frequently, until vegetables are tender, about 5 minutes.  Add small amounts of water if necessary to prevent sticking.


Spread ½ teaspoon of margarine on each slice of bread.  


Press each slice, margarine-side down, into the cup of a muffin pan, forming a cup.




Divide vegetable mixture evenly into the crusts.  




Fill with egg substitute (or real eggs). 



Sprinkle 1 teaspoon of Parmesan cheese over the top of each cup.



Bake, uncovered, 15 minutes, or until eggs are set.



Serve with a side of fruit!


Each Serving Provides
Calories 118   
Total Fat 4.1g  
Cholesterol 3mg  
Sodium 240mg
Total Carbohydrate 9.6g   
Dietary Fiber 1.7g   
Protein 10.3g



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