Baked Eggs With Pancetta

2 teaspoons olive oil
1 teaspoon butter
1 small red capsicum (150g), chopped finely
8 Rosa tomatoes washed and halved
100g mushrooms, chopped finely
4 green onions, chopped finely
2/3 cup (50g) finely grated parmesan cheese
8 eggs (yolks will be discarded)
2 teaspoons coarsely chopped fresh 1 t flat-leaf parsley
1 Preheat oven to moderately hot. Lightly oil four 3/4 cup (180m) ovenproof dishes.
2 Heat oil and butter in medium frying pan; cook capsicum and tomatoes, stirring until the capsicum and tomatoes are just tender. Add mushroom and onion; cook stirring until onion just softens. Remove from heat; stir in half the cheese
3 Divide capsicum and tomato mixture among dishes. Break two egg whites into each dish. Bake, uncovered, in moderately hot oven 5 minutes. Sprinkle remaining cheese over eggs; bake, further 5 minutes or until eggs are just set. Sprinkle with parsley just before serving
Serves 4 per serving
2.5g carbohydrate, 20g total barrel (7.3g saturated fat); 1187kJ (284 cal, 23.9g protein

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