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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | teaspoon | canola oil | 1/4 | cup, chopped | Onion, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 1 | cup, chopped | broccoli florets | 1 1/2 | teaspoons | thyme, dry, ground | 1/4 | teaspoon | salt | 1/4 | teaspoon | black pepper | 3/4 | cup, crumbled | feta cheese, crumbled | 1 1/2 | cups | egg beaters | 1 | cup | skim milk | 1/4 | cup | wheat bran/unprocessed | 1/4 | cup | wheat flour, wholewheat |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400. Grease 12-cup muffin tin. | | 2 | Heat oil in pan over medium heat. Cook onion and bell pepper until softened, about 5 minutes. Add broccoli, thyme, salt, pepper; cover, and let steam until the broccoli is crisp/tender and bright green, about 3 minutes. Divide the vegetable mixture among the muffin cups. | | 3 | Sprinkle the feta cheese over the vegetable mixture in each muffin cup. | | 4 | Place liquid egg, milk, wheat bran, and flour n a bowl and whisk. Spoon the egg mixture evenly over the vegetable mixture. Bake until golden, set, and puffed - about 20 minutes. |
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