Feta-Parmesan Zucchini Souffle Muffin

Name: Feta-Parmesan Zucchini Souffle Muffin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 11
Ingredients: 1/2 Yellow Onion diced; 2 Green Onions diced; 2 cloves Garlic minced; 1 1/2 zucchini grated; 1 teaspoon Butter; 1 Teaspoon Oregano; a few twists of Black Pepper; 1 3/4 cups eggbeaters; 1/2 cup Feta Cheese crumbled; 1/2 cup Shredded Parmesan (from hard Parmesan)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 11

Ingredients

1/2 Yellow Onion, diced2 Green Onions, diced2 cloves Garlic, minced1 1/2 zucchini, grated1 teaspoon Butter1 Teaspoon Oreganoa few twists of Black Pepper1 3/4 cups eggbeaters 1/2 cup Feta Cheese, crumbled1/2 cup Shredded Parmesan (from hard Parmesan)

Directions

Preheat oven to 350 F. Saute onions in butter till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool. Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into a lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm. Makes 24.

Serving Size: 1 muffin

Number of Servings: 11

Recipe submitted by SparkPeople user SUPERBIEN.

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 59.4
Total Fat: 2.5 g
Cholesterol: 7.2 mg
Sodium: 251.3 mg
Total Carbs: 2.0 g
Dietary Fiber: 0.3 g
Protein: 6.8 g

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