Recipe: Leslie's Mushroom, Broccoli and Egg Cupcakes (Suzanne Somers)

LESLIE'S MUSHROOM, BROCCOLI AND EGG CUPCAKES

"There are so many wonderful ways to eat eggs when you Somersize. My stepdaughter, Leslie, makes delicious egg cupcakes by using omelet batter poured into cupcake tins. Her husband, Frank, eats more eggs than anyone I know. That's why we call him "Oeuf Boy." These are great to keep in the refrigerator for afternoon snacks or a fast meal. Leslie favors them with every vegetable or meat you could imagine. Here's one of my favorites."

2 tablespoons olive oil
3 tablespoons butter
1 pound mushrooms, thinly sliced
2 cups broccoli florets
6 ounces Swiss cheese, grated
Salt and freshly ground black pepper to taste
9 large eggs

Preheat the oven to 350 degrees F. Grease 10 cups of a muffin pan with some of the oil.

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook until they are brown and crusty around the edges, 10 to 15 minutes. Transfer the mushrooms to a food processor or blender and process until minced. (If you don't have a food processor, you can mince the mushrooms with a knife.)

In a medium pan fitted with a steamer basket, bring about 1 inch of water to a boil. Place the broccoli florets in the basket and steam until tender, 5 to 7 minutes.

Transfer the broccoli to a mixing bowl, add the remaining oil and, with a fork, lightly mash the broccoli mixture. Add the mushrooms, cheese, salt and pepper to taste and mix thoroughly.

Spoon the mushroom-broccoli mixture into the prepared muffin cups; they will be about half full. Set aside.

In a medium bowl, beat the eggs with a splash of water until light and fluffy. Season with salt and pepper to taste. Pour the batter into the vegetable cups until about 3/4 full.

Bake the cupcakes in the preheated oven for about 10 minutes. Serve immediately or wrap tightly in plastic wrap and refrigerate or freeze.

Makes 10 servings

Per cupcake: 283 calories, 17 gm protein, 17 gm carbohydrates, 16 gm fat, 217 mg cholesterol, 7 gm saturated fat, 210 mg sodium, 5 gm dietary fiber

Source: Get Skinny on Fabulous Food by Suzanne Somers