Prosciutto, Spinach & Feta Egg Cups
Prosciutto cups filled with a fluffy, flavorful mix of eggs, feta, spinach, and sun-dried tomatoes.
Ingredients
3.0 tsp butter, melted (for greasing)
3.0 slices prosciutto
1/4 cup feta cheese, crumbled
2.0 eggs, beaten
0.5 tsp dried oregano
handful of baby spinach
1.0 tbsp sun-dried tomatoes, chopped
1.0 tbsp fresh basil, chopped (for garnish)
Macronutrients
Protein: 32g
Fat: 43g
Carbs: 9g
Preparation
Preheat the oven: Preheat oven to 350°F (175°C). Lightly grease two muffin pan holes with melted butter (1 Tbsp).
Prepare the prosciutto cups: Line the greased muffin cups with prosciutto slices (3), pressing them gently into the cups to form a shell.
Mix the filling: In a small bowl, whisk beaten eggs (2) with crumbled feta (¼ cup), chopped baby spinach (a handful), chopped sun-dried tomatoes (1 Tbsp), and dried oregano (½ tsp). Season with salt and pepper to taste.
Assemble and bake: Pour the mixture evenly into the prosciutto-lined muffin cups. Bake for 15-20 minutes, or until the eggs are set and slightly golden on top.
Serve: Remove from the oven and let cool slightly, then garnish with fresh basil (1 Tbsp) before serving.
FRIDAY 250221