This very old recipe of mine has made an appearance at many a party throughout my life. They are tasty and disappear so fast! This recipe is Induction friendly with no modifications! They’re great for any group celebrations!
Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff. Volume 10 is hot off the press with more delectable goodies. Special prices right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.
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 (optional garnish)
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. There 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.
NUTRITIONAL INFO: Makes 24, each contains:
25.9 cals, 1.84 g fat, 0.67g carbs, 0.17g fiber, 0.5g NET CARBS, 0.17g protein, 45 mg sodium