2 cups cooked quinoa (about ¾ cup uncooked)
2 eggs
2 egg whites
1 cup zucchini, shredded
1 cup shredded extra-sharp cheddar cheese
½ cup diced ham (I used 2 oz. bacon)
¼ cup parsley, chopped
2 Tbsp. parmesan cheese
2 green onions, sliced
salt & pepper
Preheat oven to 350 °F. Liberally spray a mini muffin tin with non-stick spray.
Combine all ingredients in a large bowl and mix to combine. Spoon mixture to the prepared tin. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin. (If using a regular muffin tin, bake for 25-30 minutes.)
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