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Cooking spray |
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4 eggs |
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2 tablespoons low-sodium teriyaki sauce |
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1/4 teaspoon garlic powder |
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1 cup (4 oz.) finely chopped sweet red pepper, about 1 medium |
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1/2 cup chopped green onions with tops, about 3 to 4 |
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1/2 cup (2 1/2 oz.) shredded carrots |
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1/2 cup (about 2 oz.) fresh bean sprouts |
Preheat oven to 350ºF. Evenly coat 28 (1 3/4-inch) muffin cups with spray.
In medium bowl, beat together eggs, sauce, and garlic powder until well blended.
Stir in pepper, onions, carrots, and sprouts until well blended. Spoon about
1 tablespoon mixture into each cup. Bake until puffed, lightly browned, and knife
inserted near center comes out clean, about 15 to 20 minutes. Nutritional information per serving of 1/28 recipe: 16 calories, 1g protein, 1g carbohydrate,
1g total fat, 30mg cholesterol, 32mg sodium. |
