| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian2 |
4 |
servings |
INGREDIENTS
| 1 |
md |
Zucchini; thinly sliced |
|
|
; (about 2 cups) |
| 2 |
md |
Carrots; coarsely shredded |
|
|
; (about 1 cup) |
| 1/4 |
c |
Whole kernel corn |
| 4 |
|
Eggs; beaten |
| 1/4 |
c |
Milk |
| 1 |
tb |
Chopped fresh or |
| 1 |
ts |
Dried dill weed |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
|
Red bell pepper rings |
|
4 |
SERVINGS; |
INSTRUCTIONS
1. Arrange zucchini evenly in ungreased pie plate, 9 X 1-1/4 inches. Top
with carrots and corn. Mix remaining ingredients except bell pepper; pour
over vegetables. 2. Elevate pie plate on inverted dinner plate in
microwave. Cover with waxed paper and microwave on high 6 to 11 minutes,
rotating pie plate 1/2 turn after 3 minutes, until eggs are set. Top with
bell pepper.
Per serving: 101 Calories (kcal); 5g Total Fat; (44% calories from fat); 7g
Protein; 7g Carbohydrate; 189mg Cholesterol; 144mg Sodium Food Exchanges: 0
Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Betty Crocker's Microwave
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