Treat your Mom right this Mother's Day with a special breakfast of Italian Baked Eggs. Perfectly fluffy eggs loaded with fresh herbs, savory sauteed onions, peppers, and just a hint of garlic, topped off with bubbly Provolone cheese makes for a real treat.
1/2 an onion, chopped
1/2 a red bell pepper, chopped
1 clove garlic, minced
3 egg whites
1 tablespoon milk
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 slice Provolone cheese
1 tablespoon olive oil
In a medium skillet cook onion, garlic, and paper in hot oil under tender. Season with salt and pepper. Set aside. In a medium bowl stir together the egg whites, egg, milk, and herbs. Stir in the red pepper mixture. Pour into 2 individual ramekins, greased with cooking spray.
Top each equally with Provolone cheese and bake in a 350 degree oven for about 15 minutes until set. Turn on broiler and broil for about 2 minutes or until cheese becomes bubbly and slightly brown.
Recipe Adapted from BHG