Egg cakes are a wholesome, easy and tasty manner to revel in breakfast. They’re additionally extraordinarily flexible in terms of elements

however one in every of my favorite combinations is this one – egg cakes full of zucchini and wrapped in prosciutto. It’s also paleo, low-carb and keto pleasant. the perfect grab and go healthful breakfast recipe!

in case you want a breakfast recipe that’s low in carbs, full of protein and clean to make, it doesn’t get a good deal higher than egg desserts.  i really like eggs and that i generally default to poached eggs or tough and soft boiled eggs. but eggs muffins maintain things exciting due to the fact the flavor combinations are infinite.

I’ve made numerous egg muffin recipes (mainly when I’m doing a fridge smooth-out) but these days’s recipe is loaded with zucchini, onion, garlic, sweet pepper, spinach, parsley and wrapped in prosciutto.

  • 1 tbsp olive oil
  • half of onion, finely diced
  • 3 garlic cloves, minced
  • 1 bell pepper, finely diced
  • 1 cup child spinach, roughly chopped
  • 1/4 cup fresh parsley, more or less chopped
  • eight massive eggs
  • 1/four cup coconut milk, or nut milk
  • salt and pepper, to flavor
  • 2 small zucchini, thinly sliced
  • 12 slices prosciutto
  • olive oil to coat the muffin tin

  1. Preheat the oven to 350 ranges fahrenheit. 
  2. warmth the olive oil in a pan on medium warmness and sauté the onion and garlic for a minute. upload the candy pepper, spinach and parsley and sauté for any other 2 minutes or till the spinach has wilted. 
  3. In a mixing bowl, whisk collectively the eggs, coconut milk and salt and pepper. when the vegetables have finished cooking add them to the bowl together with the sliced zucchini and stir collectively. 
  4. Grease a muffin tin with olive oil and line every muffin tin cup with one slice of prosciutto. 
  5. Ladle the egg mixture into every muffin cup and bake for 20 minutes, or until cooked via.

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