This recipe is really great when breakfasts are seeming a little "blah" lately, or if you have to entertain. It's gourmet looking, although it's deceptively simple to make! We love that around here!
Serves: 4 people (2 cups per serving)
Calories: 190 for two cups.
Eggroll wrapers (or wanton wrappers-those will make smaller cups)-8 wrappers
Splash of low-fat milk (1%)
Several shakes of Garlic powder, onion powder & dried chives
1/4 cup Tomatoes, or other veggie
1/4 cup cheese
Preheat the oven to 350 degrees. Wash hands and spray both sides of the eggroll wrappers with spray-oil and spread the oil evenly across the wrapper with your fingers. Do this for all 8 wrappers. Stack the wrappers and cut them down the middle. Spray your muffin pan (only 8 cups) with oil and make the cups by laying one halved wrapper in the cup (press it down into the cup) and lay another half perpendicular to it so that it forms a flower-looking cup. Bake for about 10 minutes, until golden.
Meanwhile, scramble the eggs, adding the milk, salt, pepper, powered garlic, onion, chives and also your veggie(s). Spray the skillet with oil and cook low and slow. Sprinkle on cheese when it is about done cooking and evenly distribute them among the cups. Garnish with another sprinkle of chives.
My kids only eat scrambled eggs or pancakes for breakfast. (Kids will be kids.) So, this was a treat for them because it was something new for scrambies. They loved the crunch from the egg-wrappers.
It almost looked too pretty to eat; like a lotus flower.
I said almost.