You are here

Fluted Egg Cups

Healthycooking's picture
Ingredients
  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
  Paprika 1⁄2 Teaspoon
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
12

Rate It

Your rating: None
4.164705
Average: 4.2 (17 votes)