Mini Omlette Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup zucchini or yellow or green squash1 egg1/4 yellow onion, diced1/4 cup shredded cheese (I used mozarella but cheddar could also work)1/4 cup bread crumbs (I used the seasoned Italian style)Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set
Serving Size: makes 12 mini muffins
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set
Serving Size: makes 12 mini muffins
Nutritional Info Amount Per Serving
- Calories: 22.0
- Total Fat: 1.0 g
- Cholesterol: 18.8 mg
- Sodium: 50.3 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.3 g
- Protein: 1.4 g
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