Beet Greens and Mushroom Egg Cups To Go
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 140.8
- Total Fat: 6.9 g
- Cholesterol: 79.4 mg
- Sodium: 225.7 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 1.4 g
- Protein: 12.2 g
View full nutritional breakdown of Beet Greens and Mushroom Egg Cups To Go calories by ingredient
Introduction
This is a variation of the South Beach Diet Vegetable Quiche Cups to Go This is a variation of the South Beach Diet Vegetable Quiche Cups to GoNumber of Servings: 6
Ingredients
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2 large Egg, fresh, whole, raw
4 cup Beet greens, fresh
1.50 cup, pieces or slices Mushrooms, fresh
0.50 cup, chopped Onions, raw
12 serving Pam Olive Oil - 1 second spray
2.67 serving Hot Sauce, Sriracha Hot Chili Sauce 1 tsp (5g)
0.75 cup Egg whites, 1/4 cup = 2 egg whites
4 oz. Swiss Cheese chopped or shredded
Directions
Preheat oven to 350 degrees F.
Boil or steam chopped Swiss Chard and drain liquid.
Spray 12 muffin cups with olive oil.
Combine all ingredients. Divide mixture among 12 muffin cups. Bake 20 minutes or until knife comes out clean.
Egg Cups can be frozen and then reheated with microwave.
Makes 12 Quiche cups (2 quiche cups per serving).
Boil or steam chopped Swiss Chard and drain liquid.
Spray 12 muffin cups with olive oil.
Combine all ingredients. Divide mixture among 12 muffin cups. Bake 20 minutes or until knife comes out clean.
Egg Cups can be frozen and then reheated with microwave.
Makes 12 Quiche cups (2 quiche cups per serving).