Vegetables Quiches Ingredients
2 cups of cut-up vegetables (ball peppers, broccolli, zucchini and carrots)
2 tablespoons chopped green onions
2 tablespoons margarine
4 (8-inch) flour tortillas, each cut into 8 triangles
1 cup EGG BEATERS
1 cup fat-free (skim) milk
1/2 teaspoon dried basil leaves.
Preparation Method For Butter Milk Pancakes
In a medium nonstick skillet, over medium high heat sauté vegetables and green onions in margarine until tender.
Arrange 4 tortilla pieces in each of 8 (6-ounces) greased custard cups placing points of tortillas pieces at center of bottom of each cup and pressing lightly to form shape of cup.
Divide vegetable mixture evenly among cups. In small bowl combine EGG BEATERS, milk and basil. Pour evenly over vegetable mixture. Place cups on baking sheet. Bake at 375 F for 20-25 minutes or until puffed and knife inserted into centers comes out clean. Let stand 5 minutes before serves.
Make 8 servings
Food Exchange For Butter Milk Pancakes.
1/2 Starch, 2 Vegetable, 1/2 Fat.
Diabetic Diet | Diabetic Recipes|