Mini Omlette Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mini Omlette Muffins calories by ingredient
Introduction
Originally a healthy version of a "zucchini tots" (healthy version of tater tots) recipe, I substituted yellow and green squash for the zucchini and made these mini omlette muffins. They taste like a healthy breakfast pie/omlette, stuffed with squash, onion, and held together by eggs, bread crumbs, and a little cheese. Originally a healthy version of a "zucchini tots" (healthy version of tater tots) recipe, I substituted yellow and green squash for the zucchini and made these mini omlette muffins. They taste like a healthy breakfast pie/omlette, stuffed with squash, onion, and held together by eggs, bread crumbs, and a little cheese.Number of Servings: 12
Ingredients
-
1 cup zucchini or yellow or green squash
1 egg
1/4 yellow onion, diced
1/4 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
Tips
Original recipe from http://www.thenaptimechef.com/2010/07/summer-zucchini-bites-webisode-22/
264 calories for 12; about 22 calories each
Directions
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