What you need:
- 1-2 tablespoons (15-30 ml) olive oil
- 1 clove garlic, minced
- '/2 cup (75 g) chopped green pepper
- '/2 cup (75 g) chopped red pepper
- '/2 small onion, chopped
- 1 cup (100 g) chopped mushrooms
- '/4 cup (25 g) chopped olives
- '/4_ V2 teaspoon red pepper flakes, or to taste
- '/2 teaspoon Italian seasoning
- Dash black pepper
- 2 eggs
- 2/3 cup (100 g) grated Parmesan cheese
- 1/2 cups (180 g) shredded mozzarella
- 8 ounces (225 g) cream cheese, softened
- Approximately 30 slices of deli-sized pepperoni
- '/2 cup (120 g) pizza sauce (optional)
- In the olive oil saute the garlic, peppers, and onion until almost soft. Add the mushrooms and saute a minute or two more. Turn off the heat and add the olives, red pepper flakes, Italian seasoning, and pepper.
- In a bowl, lightly beat your eggs, then add the Parmesan, mozzarella, and cream cheese. Add your sauteed vegetables and mix all ingredients until blended.
- Line each mini-muffin cup with a slice of pepperoni (forming a basket). Use a teaspoon to drop the vegetable-cheese mixture into the pepperoni cup.
- Bake for 25 minutes at 325 °F (170°C) or until very lightly browned.
- If desired, serve with a bit of pizza sauce on top (may top each muffin with sauce 10 minutes prior to end of baking time, then return to oven to finish baking-or simply top muffins with sauce when done), but they're good plain, too.
Nutrient breakdown per serving:
- 98 calories
- 8 g fat
- 4 g protein
- 2 g carbohydrate
- trace dietary fiber
- 2g usable carbs.