Cook Time: 25 minutes
Servings: 2 doz
1 cup shredded zucchini
1/2 cup finely chopped red pepper
2 cloves garlic, minced
1 tsp margarine
1 cup cooked rice
1/2 cup (2-ounces) shredded part-skim mozzarella cheese
3 eggs, beaten
1/2 cup skim milk
1 1/4 tsp dried Italian seasoning
Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat.
Drain well; stir in rice. Cool; stir in cheese. Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture.
Bake at 350 degrees 25 minutes or until set. Cool in pan 5 minutes before removing.
Total Fat 2.00g
Total Carbohydrate 3.00g