These are a good snack item to make using leftover vegetables and/or rice. Can be frozen.
- 4 eggs plus 2T water
- ½ cup grated potato or cooked rice
- 1-2T chop bell pepper, or leftover vegetables
- 2T fresh basil leaves, chopped or herb of your choice
- Salt (see Product List)
Preheat oven 350 degrees. Line muffin tin with paper cups. Grease cups with olive oil.
Combine in a bowl potato or rice, vegetables and herbs. Fill each cup with mixture.
Whisk eggs with salt and water. Pour eggs over filling. Bake for 10-12 minutes.
(recipe by Lynn Wolff)