1/4 c chopped onion
1 clove garlic, chopped
1/4 c sun-dried tomatoes*
3/4 c shredded zucchini
1/8 c chopped roasted red peppers**
Heat skillet w/ olive oil spray and cook onion and garlic till onion is translucent. Stir in tomatoes. Remove from heat. Add to food processor with zucchini and red peppers. Pulse several times till finely chopped.
4 egg whites
1/2 c quinoa flour
1/2 c unflavored protein powder
1 t baking soda
black pepper
1/2 t dried basil
1/2 t dried oregano
1/4 – 1/2 t hot sauce, optional
Blend well together, adding water if needed. Fold in veggie mix. Put in muffin tins and bake at 350 for about 16 minutes. This makes about 10 muffins. I would serve these with some other protein, as a side dish. Tasty!
* I cut cherry tomatoes (red and yellow) in halves, put on cookie sheet, sprayed with olive oil, sprinkled with garlic and onion powder, baked at 300 for about 30 minutes
** Broil whole red peppers turning when black, about 15-20 minutes total. Remove and let sit till slightly cooler. Place in Ziploc bag. Let cool. Slip charred skins off and remove seeds. Easy and delicious flavor to add to anything – eggs, salads, marinade, dressing – oh yes this will be my next endeavor (roasted red pepper vinaigrette)
I realize that this mix would also make a really good quiche made the same way in the muffin tins but without any carbs or protein powder. That would be yummy too! Ooh, must try it!
