6Tsp.Chopped tomatoes, seeds removed from tomatoes
6Tsp.Tomatoes and green chilies (Rotelle)
6Tbsp.Cheddar or Monterey Jack cheese, shredded
1Green Onion, chopped, white and green separated
1Tbsp.Fresh parsley, chopped
3Eggs
1/4CupSkim milk
Kosher Salt and Pepper to taste
Fat-Free Greek yogurt to serve (optional)
Cooking spray
Instructions
Spray a 6 muffin cup pan with cooking spray. Preheat the oven to 350 degrees F.
Using a vegetable peeler, peel one zucchini in long strips. Place 2-3 three strips in each muffin cup around the edge creating a cup in the middle.
Add the pepper, tomatoes, cheese and rotelle tomatoes and chilies in layers in each cup.
In a large measuring cup, beat the eggs with the milk, white and light green part of onion, parsley, salt and pepper. Pour evenly into each zucchini cup. Bake for about 25 minutes until the eggs are set.
Run your knife around the edges of each cup to loosen the zucchini cup from the edge. Using a tablespoon, carefully remove each muffin to a platter. Garnish with the chopped dark green part of the onion and serve with yogurt if using.