Individual Proscuitto, Spinach and Egg Pies
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 107.5
- Total Fat: 7.3 g
- Cholesterol: 194.9 mg
- Sodium: 184.8 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.1 g
- Protein: 9.0 g
View full nutritional breakdown of Individual Proscuitto, Spinach and Egg Pies calories by ingredient
Introduction
From Sarah Foster's http://www.fostersmarket.com/recipe/individual-proscuitto-spinach-and-egg-pies/ From Sarah Foster's http://www.fostersmarket.com/recipe/indivi
dual-proscuitto-spinach-and-egg-pies/
Number of Servings: 6
Ingredients
-
Olive oil for greasing the muffin tins
6 thin slices prosciutto
6 large eggs
1 cup loosely packed spinach, roughly chopped
1 ounce Cheddar cheese, shredded (about 1/4 cup)
12 grape tomatoes or small cherry tomatoes, halved
Sea salt and freshly ground black pepper
Directions
1. Preheat the oven to 350ºF. Lightly grease a 6-cup muffin tin with olive oil.
2. Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup. (The prosciutto slices will overlap each other on top of the tin.) Crack 1 egg into each cup. Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly. Top each serving with four tomato halves, season with salt and pepper. Bake for 15 to 18 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Set them aside to cool for about 5 minutes.
3. Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve the pies warm or at room temperature.
Serving Size: Serves 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user KTABES.
2. Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup. (The prosciutto slices will overlap each other on top of the tin.) Crack 1 egg into each cup. Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly. Top each serving with four tomato halves, season with salt and pepper. Bake for 15 to 18 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Set them aside to cool for about 5 minutes.
3. Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve the pies warm or at room temperature.
Serving Size: Serves 4-6
Number of Servings: 6
Recipe submitted by SparkPeople user KTABES.