Feta-Parmesan Zucchini Souffle Muffin

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Nutritional Info
  • Servings Per Recipe: 11
  • 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

View full nutritional breakdown of Feta-Parmesan Zucchini Souffle Muffin calories by ingredient
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Introduction

This recipe took a Shelly (Eggface) recipe and adjusted it according to what I have available. This recipe took a Shelly (Eggface) recipe and adjusted it according to what I have available.
Number of Servings: 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)


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.

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