Hot out of the oven. These are mini potatoes and they can be served in a variety of ways and provide you with the source of protein, calcium, and heart healthy omega 3.
| Ingredients |
| Burnbrae Farms Omega Pro Liquid Eggs, well shaken |
2 cartons |
2 cartons |
| skim milk |
1/2 cup |
125 ml |
| balsamic vinegar |
2 tsp |
10 ml |
| salt |
1/2 tsp |
2 ml |
| pepper |
1/2 tsp |
2 ml |
| grated parmesan cheese |
1/3 cup |
75 ml |
| diced red peppers |
1 cup |
250 ml |
| frozen spinach (well drained) |
1 pkg |
1 pkg |
| Directions |
| Step 1 |
Preheat oven to 350F (180C). Lightly coat a large muffin tin with cooking spray. |
| Step 2 |
n a bowl, whisk Omega Pro Liquid Eggs, skim milk, balsamic vinegar, salt and pepper. Stir in grated parmesan cheese, diced red peppers and spinach. |
| Step 3 |
Pour mixture into muffin tin. Bake for 20 to 25 minutes or until centre of the mixture is set. Cool on rack for 10 minutes. |
| Step 4 |
Ready to eat or cover each one in plastic wrap and store in refrigerator for up to 3 days so they're ready for snacks or the school or work lunch bag. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
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