Difficulty: Easy - for beginners
Serves: 12 servings
â€¢24 wonton wrappers
â€¢1 cup finely chopped fresh broccoli
â€¢3/4 cup diced fresh mushrooms
â€¢1/2 cup diced sweet red pepper
â€¢1/4 cup finely chopped onion
â€¢2 teaspoons canola oil
â€¢1 tablespoon water
â€¢2 teaspoons dried parsley flakes
â€¢1/4 teaspoon salt
â€¢1/4 teaspoon dried thyme
â€¢1/4 teaspoon white pepper
â€¢Dash cayenne pepper
â€¢3/4 cup shredded cheddar cheese
â€¢Gently press wonton wrappers into miniature muffin cups coated with cooking spray. Lightly coat wontons with cooking spray.
â€¢ Bake at 350° for 5 minutes. Remove wontons from cups; place upside down on baking sheets. Lightly coat with cooking spray. Bake 5 minutes longer or until light golden brown.
â€¢ Meanwhile, in a nonstick skillet, cook the broccoli, mushrooms, red pepper and onion in oil over medium heat for 4-5 minutes or until crisp-tender.
â€¢ In a small bowl, whisk eggs and water; stir in the parsley, salt, thyme, white pepper and cayenne. Add to vegetable mixture; cook over medium heat for 4-5 minutes or until eggs are completely set.
â€¢ Remove from the heat; stir in cheese. Spoon about 1 tablespoonful into each wonton cup. Bake for 5 minutes or until filling is heated through. Serve warm. Yield: 2 dozen.