Prosciutto Lined Veggie Egg Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil1 small onion cut into 1/4 inch strips2 cloves garlic1 medium red & yellow pepper cut into 1/4 inch strips2 cups fresh spinach1 cup chopped mushroomssalt and pepper to taste1/4 teaspoon dried oregano2 tablespoons lemon juice8 slices proscuitto8 large eggs
Makes 8 servings
Preheat oven to 375 degrees F
Heat olive oil in skillet over medium heat. Add the onion and garlic and cook until softened (5 minutes)
Add to skillet the red & yellow pepper slices, salt, pepper and oregano. Cook for another 3 minutes. Add fresh spinach and mushrooms.
Reduce heat to medium low, add lemon juice, cover and cook until vegetables are soft.
Line eight 4-ounce ramekins (or muffin tin) with prosciutto. Place ramekins on a baking sheet, spoon about 1/4 to 1/2 cup of the vegetable mixture into each, and crack 1 egg into each ramekin keeping egg whole. Bake until eggs are set (about 12 minutes). Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIEGRAHAM.
Preheat oven to 375 degrees F
Heat olive oil in skillet over medium heat. Add the onion and garlic and cook until softened (5 minutes)
Add to skillet the red & yellow pepper slices, salt, pepper and oregano. Cook for another 3 minutes. Add fresh spinach and mushrooms.
Reduce heat to medium low, add lemon juice, cover and cook until vegetables are soft.
Line eight 4-ounce ramekins (or muffin tin) with prosciutto. Place ramekins on a baking sheet, spoon about 1/4 to 1/2 cup of the vegetable mixture into each, and crack 1 egg into each ramekin keeping egg whole. Bake until eggs are set (about 12 minutes). Serve immediately.
Number of Servings: 8
Recipe submitted by SparkPeople user JENNIEGRAHAM.
Nutritional Info Amount Per Serving
- Calories: 122.8
- Total Fat: 8.5 g
- Cholesterol: 56.6 mg
- Sodium: 728.8 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.0 g
- Protein: 7.8 g
Member Reviews