4 slices prosciutto, fat trimmed, halved
2 egg whites
1 whole egg
3 tablespoons nonfat plain Greek yogurt
1 tablespoon chopped black olives
1/2 teaspoon chopped fresh rosemary, plus more for garnish
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat oven to 400°F. Coat a mini muffin pan with cooking spray. Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes. Garnish with rosemary.
Per serving: 27 calories, 1.1 g fat, 0.3 g saturated, 0.4 g carbohydrates, 0 g fiber, 3.6 g protein
Notes: I didn't make the recipe the same way, I used Almond Breeze instead of yogurt and skipped the olives. Seems to me you are only limited by your immigration with this one. Line a tin with prosciutto and whip up your favorite egg mixture and you're done!
Makes 8 Servings
SELF
December 2009
