Roast tomato and fetta tarts
- Number of Servings: 12
Ingredients
olive oil spray12 slices wholegrain bread6 eggs, beaten1/2 cup reduced-fat milk85g pecorino, parmesan or fetta cheese50g low-fat ham100g oven roasted tomatoes
Preheat oven to 180C. Spray 12-hole muffin pan with olive oil. Trim crusts off bread and roll to 3mm. Place a slice of bread in each muffin hole and press it in firmly. Bake for 10 minutes or until lightly golden. Allow to cool slightly. Reduce oven temp. to 160C.
Combine eggs and milk in a bowl. Divide ham, fetta and tomato between cases. Pour egg mixture evenly into holes, taking care not to overfill them. Sprinkle lightly with parmesan.
Bade for 20min or until set. Allow to cool in the tin for 10 min. before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user PINNIGAN.
Combine eggs and milk in a bowl. Divide ham, fetta and tomato between cases. Pour egg mixture evenly into holes, taking care not to overfill them. Sprinkle lightly with parmesan.
Bade for 20min or until set. Allow to cool in the tin for 10 min. before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user PINNIGAN.
Nutritional Info Amount Per Serving
- Calories: 119.9
- Total Fat: 4.3 g
- Cholesterol: 97.7 mg
- Sodium: 248.5 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.7 g
- Protein: 7.0 g
Member Reviews