Yield: 4 servings
Measure | Ingredient |
---|---|
1 medium | Zucchini; thinly sliced |
\N \N | ; (about 2 cups) |
2 mediums | Carrots; coarsely shredded |
\N \N | ; (about 1 cup) |
¼ cup | Whole kernel corn |
4 \N | Eggs; beaten |
¼ cup | Milk |
1 tablespoon | Chopped fresh or |
1 teaspoon | Dried dill weed |
⅛ teaspoon | Salt |
⅛ teaspoon | Pepper |
4 \N | Red bell pepper rings |
\N 4 | SERVINGS; |
1. Arrange zucchini evenly in ungreased pie plate, 9 X 1-¼ inches. Top with carrots and corn. Mix remaining ingredients except bell pepper; pour over vegetables. 2. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on high 6 to 11 minutes, rotating pie plate ½ turn after 3 minutes, until eggs are set. Top with bell pepper.
Per serving: 101 Calories (kcal); 5g Total Fat; (44% calories from fat); 7g Protein; 7g Carbohydrate; 189mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Betty Crocker's Microwave Converted by MM_Buster v2.0n.