This very old recipe of mine is Induction friendly with no modifications! They’re great for serving at parties.
½ c. finely chopped tomato
¼ c. finely chopped green onion
1 clove minced garlic or ¼ tsp. garlic powder
4 eggs, beaten
2 oz. shredded Cheddar Cheese
2 oz. shredded Monterey Jack Cheese
1 tsp. chili powder
½ tsp. ground cumin
1 4 oz. can mild, drained chopped green chiles
1 seeded, very thinly sliced jalapeno
DIRECTIONS: Lightly oil a non-stick skillet with olive oil and lightly saute tomato, green onion and garlic a couple of minutes. Set aside while you prepare the rest of the mixture.
In a medium bowl, beat the 4 eggs, add the cheeses and green chiles. Now stir in the tomato mixture. Add spices and stir well to incorporate.
Either line with paper cups (best method) or oil mini muffin pans with olive oil. Spoon 1T. of the mixture into each muffin cup. Should be enough mixture for 24. Bake at 350º for 10-13 minutes or until centers are set. Let cool in pans 1-2 minutes if you did not use paper liners. Loosen edges carefully with a knife and gently lift from the pan. Serve garnished with a slice of jalapeno on top if desired. If you prefer, you can put the jalapeno on these before baking. You may find these are so good the recipe may not serve the 4-6 it should.
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NUTRITIONAL INFO: Makes 24, each contains:
1.84 g fat
.67 g carbs, .17 g fiber, .5 g NET CARBS
.17 g protein
45 mg sodium