Vegetable Popover

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Makes:
  • 6 servings
  • 12 servings
Prep Time:
15 minutes 20 minutes
Cooking Time:
30 minutes 30 minutes
These vegetable popovers are excellent for individuals needing soft, easy-to-swallow foods. Eggs (or egg substitute) add an excellent source of high-quality protein. This is also a great recipe to prepare ahead of time and reheat as a healthy mini-meal.

Directions

1.Preheat the oven to 350°.

2.Spray 6 muffin cups with non-stick spray.

3.Sauté the zucchini and the carrots in 2 tsp olive oil for 5-7 minutes.

4.In a medium bowl, whisk together the eggs and milk. Add salt, pepper, turmeric and onion powder.

5.Distribute egg mixture evenly into muffin cups.

6.Distribute zucchini and carrots into egg mixture.

7.Bake 25 to 30 minutes, or until egg is cooked through.

1.Preheat the oven to 350°.

2.Spray 12 muffin cups with non-stick spray.

3.Sauté the zucchinis and the carrots in 1 tbsp + 1 tsp olive oil for 5-7 minutes.

4.In a medium bowl, whisk together the eggs and milk. Add salt, pepper, turmeric and onion powder.

5.Distribute egg mixture evenly into muffin cups.

6.Distribute zucchinis and carrots into egg mixture.

7.Bake 25 to 30 minutes, or until egg is cooked through.

Nutritional Data (per serving)

126 calories

8.9 gram(s) fat

3.2 gram(s) saturated fat

193 mg cholesterol

3.4 gram(s) carbohydrate

0.7 gram(s) dietary fiber

8.7 gram(s) protein