muffin tin omeletties

Name: muffin tin omeletties Recipe
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 4
Ingredients: 4 large Egg fresh whole raw; 1 1tsp Sesame Oil; 0.2 tsp Lemon & Pepper Seasoning Salt (GS) McCormick (by CYCO4U); .5 cup Darigold 2% Reduced Fat Milk; .5 cup (8 fl oz) Water tap; .1 tsp Baking Soda; .1 package (10 oz) Mixed Vegetables frozen; .5 spear (about 5 long) Broccoli fresh; .05 medium (2-1/4 to 3-1/4 dia.) Baked Potato with skin; 1 oz Turkey Burger Jennie-O; .05 cup Lentils

(1)

Minutes to Prepare: 8
Minutes to Cook: 15

Number of Servings: 4

Ingredients

4 large Egg, fresh, whole, raw 1 1tsp Sesame Oil 0.2 tsp Lemon & Pepper Seasoning Salt (GS) McCormick (by CYCO4U) .5 cup Darigold 2% Reduced Fat Milk .5 cup (8 fl oz) Water, tap .1 tsp Baking Soda .1 package (10 oz) Mixed Vegetables, frozen .5 spear (about 5" long) Broccoli, fresh .05 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin 1 oz Turkey Burger, Jennie-O .05 cup Lentils

Directions

preheat oven
oil tin (OR use cupcake liners!)
put leftovers in tin to 1/3 or 1/2 of tin.
whip eggs, milk, water, lemon pepper and small! pinch baking soda.
Pour mix over leftovers.
Bake 25 min at 350 ish til done.

Serving Size:�4 three omeletties

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 121.2
Total Fat: 7.2 g
Cholesterol: 194.8 mg
Sodium: 175.0 mg
Total Carbs: 4.1 g
Dietary Fiber: 0.6 g
Protein: 9.7 g

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