 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
|
They are great. I have a bad reaction to broccoli, so we used snow peas. Give it a try. Ingredients:
24 wonton wrappers |
1 cup finely chopped fresh broccoli, i am going to use snow peas |
3/4 cup diced fresh mushrooms |
1/2 diced sweet red pepper |
1/4 cup finly chopped onion, we are using more |
2 teaspoons vegetable oil |
3 eggs |
1 tablespoon water |
2 teaspoons dried parsley flakes, or fesh chopped very fine |
1/4 teaspoon salt, we are using sea salt |
1/4 teaspoon dried thyme, or finely chopped fresh |
1/4 teaspoon pepper |
dash of cayenne pepper |
3/4 cup shredded cheddar cheese |
Directions:
1. Getly press wonton wrappers into minature muffin cups coated with non-stick cooking spray.
2. Lightly coat wontons with nonstick cooking spray.
3. Bake at 350 f degrees for five minutes.
4. Remove wontons fron cups, place upside down on baking sheets.
5. Lightly coat the bottom and sides of the wontons with nonstick spray.
6. Bake five minutes longer or until light golden brown.
7. These can be prepared ahead.
8. Meanwhile, in a nonstick, cook the broccoli, mushrooms, red pepper and onion in oil over medium heat for four to five minutes or until crisp-tender,
9. In a bowl, whisk eggs and water; stir in seasonings.
10. Add to vegetable mixture, cook over medium heat until egg is completely set, about four minutes.
11. Remove from heat and stir in the cheese.
12. Spoon about 1 tablespoon of the mixture into each wonton cup.
13. Bake for five minutes, or until filling is heated through.
14. Serve warm.
|
|