Fluted Egg Cups
|Whole wheat bread slices||6|
|Olive oil||1 Teaspoon|
|Scallions||1⁄3 Cup (5.33 tbs), chopped|
|Basil||1 Tablespoon, chopped|
|Chopped italian parsley||1 Tablespoon|
|Egg whites||8 , beaten|
|Ground black pepper||To Taste|
|Low fat shredded cheddar cheese||1⁄3 Cup (5.33 tbs)|
|Parmesan cheese||1 Tablespoon, grated|
Preheat the oven to 350°F.
With a rolling pin, slightly flatten the bread slices.
Using a 3" round cookie cutter, cut 12 bread circles.
Coat a 12-cup mini-muffin pan with no-stick spray and line each cup with a bread round.
Bake for 15 to 20 minutes, or until the edges are golden.
Warm the oil in a large no-stick skillet over medium heat.
Add the scallions, basil, and parsley; cook for 1 to 2 minutes, or until the scallions are softened.
Add the egg whites.
Season with the salt and pepper.
Cook, stirring with a wooden spoon, for 1 to 2 minutes, or until almost set.
Add the Cheddar and cook until the cheese has melted and the eggs are set.
Preheat the broiler.
Spoon 1 tablespoon of the egg mixture into each bread cup and top evenly with the Parmesan and paprika.
Broil 4" from the heat for 1 to 2 minutes, or until hot and lightly browned.