Directions:
- Saute vegetables (I used red & green bell peppers and zucchini,) green onions and 2 tablespoons of butter until tender.
- Grease 6 (6-ounce)custard cups.
- Arrange 4 tortilla pieces into the custard cups placing the points at the center of the bottom of each cup and pressing them down to form the shape of the cup.
- Divide the sauteed vegetables evenly between the custard cups.
- Combine Egg Beaters, milk and basil (I used fresh basil) and pour evenly into the cups.
- Place the cups onto a baking sheet and bake at 375 degrees for 20 to 25 minutes, until egg mixture if firm and toothpick inserted in the center comes out clean.
- Let it sit 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.21 Kcal (717 kJ) | ||
| Calories from fat | 51.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 201.28mg | 8% | |
| Potassium | 262.34mg | 6% | |
| Total Carbs | 22.21g | 7% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 9.07g | 18% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 113.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 93.94 Kcal (393 kJ) | ||
| Calories from fat | 28.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 9% | |
|---|---|---|---|
| Cholesterol | 6.04mg | 4% | |
| Sodium | 110.44mg | 8% | |
| Potassium | 143.94mg | 6% | |
| Total Carbs | 12.18g | 7% | |
| Sugars | 1.18g | 9% | |
| Dietary Fiber | 2.03g | 15% | |
| Protein | 4.97g | 18% | |
| Vitamin C | 4.7mg | 14% | |
| Iron | 0.7mg | 7% | |
| Calcium | 62.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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