Ingredients
olive oil pan spray
1/2 T. ea. extra-virgin olive oil and salted butter
1/2 medium zucchini, finely diced, ~1.5c.
1/4 sweet yellow onion, finely diced, ~0.5c.
3 strips lean uncured bacon, finely chopped
4 large eggs
8 egg whites
1/4 c. 2% milk
ground chipotle pepper, black pepper, paprika, to taste
1/4 c. shredded fresh basil
1/2 c. shredded asiago, romano, or parmesan cheese
Directions
Preheat oven to 350˚F. Saute zucchini, onion, and bacon in the butter and oil in a cast iron skillet. Whisk eggs, egg whites, milk, and seasonings in a quart bowl. Mix in the grated cheese and basil. Let the vegetables cool. Coat 12 standard-size muffin cups with cooking spray. Divide filling and evenly among muffin cups. Divide the egg mixture evenly. Bake for 18 minutes until set.
Nutrition Facts
| Servings 4.0 | |
| Amount Per Serving | |
| calories 286 | |
| % Daily Value * | |
| Total Fat 14 g | 22 % |
| Saturated Fat 6 g | 29 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 207 mg | 69 % |
| Sodium 532 mg | 22 % |
| Potassium 183 mg | 5 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 1 g | 2 % |
| Sugars 4 g | |
| Protein 21 g | 42 % |
| Vitamin A | 14 % |
| Vitamin C | 3 % |
| Calcium | 6 % |
| Iron | 7 % |
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