PREP TIME: 10 MINUTES TOTAL TIME: 35 MINUTES MAKES 4 SERVINGS MUFA: OLIVES PREP TIME: 10 MINUTES TOTAL TIME: 35 MINUTES MAKES 4 SERVINGS MUFA: OLIVES
These portable little breakfast cups freeze beautifully. Make a batch ahead of time, cool, then wrap individually in waxed paper, then plastic wrap. Place in a resealable food storage bag and freeze for up to 1 month. To reheat, warm in a 325°F oven for 10 minutes or until heated through.
8 eggs
3 tablespoons reduced-fat crumbled feta cheese
2 tablespoons finely chopped pimientos, drained
2 tablespoons chopped fresh dill
½ cup pitted and chopped kalamata olives, divided
1. Preheat the oven to 375°F. Coat four 6-ounce ramekins or custard cups with cooking spray.
2. In a large bowl, whisk the eggs until frothy. Stir in the cheese, pimientos, dill, and ¼ cup of the olives until well combined.
3. Divide the egg mixture among the ramekins. Place the ramekins on a small rimmed baking sheet. Bake for 20 to 25 minutes, or until the filling is set and slightly puffed. Top each serving with 1 tablespoon of the remaining olives.
Nutrition per serving: 271 calories, 15 g protein, 5 g carbohydrates, 21 g total fat, 5 g saturated fat, 1g fiber, 883 mg sodium
 |
Serve with ½ toasted gluten-free English muffin (135) topped with 1 tablespoon apple butter (29). TOTAL MEAL: 435 calories |