Saturday, May 12, 2012

Italian Baked Eggs

Mother's Day is right around the corner...tomorrow to be exact!  The very special day where Mom's everywhere get the chance to sleep in, have breakfast in bed, and take a day off to do whatever they want.  
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.

Makes 2 servings

1/2 an onion, chopped
1/2 a red bell pepper, chopped
1 clove garlic, minced
3 egg whites
2 eggs
1 tablespoon milk
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 slice Provolone cheese
Cooking spray
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


Jessica@AKitchenAddiction said...

This sounds like a great breakfast or brunch!! Love baked eggs!

Chelsea said...

Thank you! Me too! The eggs get such a great texture when you bake them.

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