2 cups cooked quinoa
8 egg whites
1 zucchini, shredded (about 1 cup)
1 (15.25 ounce) can white beans (drained and rinsed)
2 cups finely chopped broccoli, frozen (defrosted)
2 cups shredded mild cheddar cheese
1 teaspoon garlic powder
½ teaspoon onion powder
cooking spray
Preheat oven to 350°F. Prepare mini muffin pan with cooking spray.
In a large mixing bowl combine ingredients and mix to combine. Using a 1 tablespoon scoop, add 1 heaping scoop of mixture into each baking cup. Bake approximately 20 minutes, until edges are golden brown.
Let cool for 5 minutes. Remove from pan and serve.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
