Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
648
Calories
26g
Protein
32g
Fat
64g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup shredded zucchini
- 1/2 cup finely chopped red pepper
- 2 cloves garlic, minced
- 1 tablespoon margarine
- 1 cup cooked rice
- 1/2 cup (2-ounces) shredded part-skim mozzarella cheese
- 3 eggs, beaten
- 1/2 cup skim milk
- 1 1/4 teaspoons dried Italian seasoning
- =
Directions
1
Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat. Drain well; stir in rice. Cool; stir in cheese. Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
2
*Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture. Bake at 350 degrees 25 minutes or until set. Cool in pan 5 minutes before removing.
Recipe sourced from
fandom