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Prep Time:20 minsAdditional Time:35 minsTotal Time:55 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:35 minsTotal Time:55 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray⅔cupwater⅓cupbulgur¾cupchopped zucchini¼cupchopped onion1tablespoonolive oil1smalltomato, cored, seeded and chopped (1/3 cup)2ouncesreduced-fat feta cheese, crumbled (1/2 cup)2cupsrefrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten2teaspoonssnipped fresh oregano and/or rosemary⅛teaspoonground black pepper
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
⅔cupwater
⅓cupbulgur
¾cupchopped zucchini
¼cupchopped onion
1tablespoonolive oil
1smalltomato, cored, seeded and chopped (1/3 cup)
2ouncesreduced-fat feta cheese, crumbled (1/2 cup)
2cupsrefrigerated or frozen egg product, thawed, or 8 eggs, lightly beaten
2teaspoonssnipped fresh oregano and/or rosemary
⅛teaspoonground black pepper
DirectionsPreheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick spray; set aside. In a small saucepan combine water and bulgur. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until bulgur is tender. Drain off any liquid.In a large skillet cook zucchini and onion in hot oil over medium heat for 5 to 10 minutes or until just tender, stirring occasionally. Remove from the heat and stir in bulgur, tomato and cheese. Spoon mixture evenly into prepared muffin cups.In a large bowl whisk together eggs, oregano, and pepper. Pour evenly over vegetable mixture in muffin cups.Bake for 15 to 18 minutes or until a knife inserted in center of muffins comes out clean. Let cool in pans on a wire rack for 5 minutes. Run a thin knife around the edges of the muffins to loosen. Carefully remove muffins from the pans and serve warm.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick spray; set aside. In a small saucepan combine water and bulgur. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until bulgur is tender. Drain off any liquid.In a large skillet cook zucchini and onion in hot oil over medium heat for 5 to 10 minutes or until just tender, stirring occasionally. Remove from the heat and stir in bulgur, tomato and cheese. Spoon mixture evenly into prepared muffin cups.In a large bowl whisk together eggs, oregano, and pepper. Pour evenly over vegetable mixture in muffin cups.Bake for 15 to 18 minutes or until a knife inserted in center of muffins comes out clean. Let cool in pans on a wire rack for 5 minutes. Run a thin knife around the edges of the muffins to loosen. Carefully remove muffins from the pans and serve warm.
Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with nonstick spray; set aside. In a small saucepan combine water and bulgur. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until bulgur is tender. Drain off any liquid.
In a large skillet cook zucchini and onion in hot oil over medium heat for 5 to 10 minutes or until just tender, stirring occasionally. Remove from the heat and stir in bulgur, tomato and cheese. Spoon mixture evenly into prepared muffin cups.
In a large bowl whisk together eggs, oregano, and pepper. Pour evenly over vegetable mixture in muffin cups.
Bake for 15 to 18 minutes or until a knife inserted in center of muffins comes out clean. Let cool in pans on a wire rack for 5 minutes. Run a thin knife around the edges of the muffins to loosen. Carefully remove muffins from the pans and serve warm.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)117Calories4gFat10gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
