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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Great appetizer for your holiday celebrations! Ingredients:
24 wonton wrappers |
1 cup fresh broccoli, finely chopped |
3/4 cup fresh mushrooms, diced |
1/2 cup sweet red pepper, diced |
1/4 cup onion, finely chopped |
2 teaspoons vegetable oil |
3 eggs |
1 tablespoon water |
2 teaspoons dried parsley flakes |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon white pepper |
1 dash cayenne pepper |
3/4 cup cheddar cheese, shredded |
Directions:
1. Gently press wonton wrappers into miniature muffin cups coated with nonstick cooking spray. Lightly coat wontons with nonstick cooking spray. Bake at 350° for 5 minutes.
2. Remove wontons from cups; place upside down on baking sheets. Lightly coat with nonstick cooking spray. Bake 5 minutes longer or until light golden brown.
3. Meanwhile, in a nonstick skillet, cook the broccoli, mushrooms, red pepper and onion in oil over medium heat for 4-5 minutes or until crisp-tender.
4. In a bowl, whisk eggs and water; stir in the parsley, salt, thyme, white pepper and cayenne. Add to vegetable mixture; cook over medium heat for 4-5 minutes or until eggs are completely set.
5. Remove egg mixture from the heat; stir in cheddar cheese. Spoon about 1 tablespoonful of the mixture into each wonton cup. Bake for 5 minutes or until filling is heated through. Serve warm.
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