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- 1/4 cup sliced green onions
- 1 clove garlic, minced
- 1 tablespoon margarine
- 1 1/2 cups shredded carrot
- 3 slightly beaten eggs or 3/4 cup refrigerated or frozen egg product, thawed
- 1 1/2 cups shredded reduced-fat Monterey Jack or cheddar cheese (6 ounces)
- 3 tablespoons yellow cornmeal
- 1/2 teaspoon dried basil, crushed
- 1/4 teaspoon ground nutmeg
- Nonstick cooking spray
1. Cook green onions and garlic in margarine in a medium skillet until onion is tender but not brown. Add carrot; cook about 2 minutes more or until crisp-tender. Remove from heat. Stir together eggs or egg product, cheese, cornmeal, basil, and nutmeg in a large bowl. Stir in carrot mixture. Coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray. Spoon about 1 tablespoon of the carrot mixture into each muffin cup.
2. Bake in a 325 degree F oven for 15 to 18 minutes or until set. Let stand 2 minutes. Remove from pans. (Or, pour all the batter into a 9-inch round pie plate or quiche dish coated with nonstick cooking spray. Bake for 20 to 25 minutes or until set. Let stand 10 minutes. Cut quiche into 12 wedges; cut each wedge in half crosswise.) Serve hot. Makes 24 appetizers.
- cal. (kcal) 41,
- Fat, total (g) 3,
- chol. (mg) 32,
- sat. fat (g) 1,
- carb. (g) 2,
- pro. (g) 3,
- vit. A (RE) 433,
- vit. C (mg) 1,
- sodium (mg) 76,
- calcium (mg) 61,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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