Directions:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 12 muffin miniature muffin pan.
- Heat the oil in a large skillet over medium heat. Stir in the onion and bacon. Cook until onion is translucent and bacon is browned, about 5 minutes. Stir in the carrot and zucchini; cook until they begin to soften, about 2 minutes. Transfer mixture to a bowl to cool.
- Beat the eggs, cream, and Parmesan cheese together in a large bowl. Season with salt and pepper. Stir egg mixture into cooled zucchini mixture; stir in flour. Spoon the batter evenly into the prepared muffin cups.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.62 Kcal (522 kJ) | ||
| Calories from fat | 76.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 13% | |
|---|---|---|---|
| Cholesterol | 56.3mg | 19% | |
| Sodium | 257.01mg | 11% | |
| Potassium | 86.49mg | 2% | |
| Total Carbs | 5.91g | 2% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 6.27g | 13% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 122.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 241 Kcal (1009 kJ) | ||
| Calories from fat | 147.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.36g | 13% | |
|---|---|---|---|
| Cholesterol | 108.88mg | 19% | |
| Sodium | 497.04mg | 11% | |
| Potassium | 167.27mg | 2% | |
| Total Carbs | 11.42g | 2% | |
| Sugars | 1.45g | 3% | |
| Dietary Fiber | 1.03g | 2% | |
| Protein | 12.12g | 13% | |
| Vitamin C | 2.9mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 3% | |
| Calcium | 237mg | 12% | |
* 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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