Ingredients: ½ cup asparagus tips/ cut into small pieces, 1/2 – 1 inch,¾ cup diced colored bell peppers,¾ cup diced colored bell peppers,4-ounces (1/2 of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces,Dill, optional garnish,6 large eggs,2 tablespoons extra virgin olive oil,½ cup half and half,½ cup frozen peas,¼ teaspoon freshly cracked pepper,to taste salt,1 tablespoon minced shallots,¼ cup tea concentrate,10 bags Bigelow Green Tea,1 1/2 cups water
Instructions:
- Place tea bags in a 2-cup glass measure.
- Add water. Steep tea for 10 minutes.Squeeze all liquid from tea bags into cup. Discard tea bags. (About cup tea concentrate.)
- Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside.In 10-inch non-stick skillet place olive oil.
- Heat for 1 minute.
- Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened.
- Add cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated.
- Remove from heat; set aside.In large bowl stir together eggs, half and half, salt and pepper.
- Mix well.In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture.Repeat with remaining ingredients.
- Bake for 15 to 18 minutes or until very lightly browned near edges.
- Remove from oven. Cool slightly.
- Garnish with dill if desired.
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