2015/01/05
423

Egg and Vegetable Ramekins

Name: Egg and Vegetable Ramekins｜Simona Douglasさんの料理レシピ
Ingredients: 1 lb Plum tomatoes cut in half; 1 Red bell pepper sliced; 1 Zucchini 3 4 inch chunks; 1 Red onion sliced; 1 clove Minced Garlic; 1 2 tsp Dried or fresh basil; 1 cup Egg whites; 1 4 cup Parmesan cheese; Salt and pepper to taste

レシピ

材料・調味料 (4 人分)

Plum tomatoes cut in half: 1 lb

Red bell pepper sliced: 1

Zucchini 3/4 inch chunks: 1

Red onion sliced: 1

Minced Garlic: 1 clove

Dried or fresh basil: 1/2 tsp

Egg whites: 1 cup

Parmesan cheese: 1/4 cup

Salt and pepper to taste

作り方

1: Heat oven to 400 degrees F. Cover baking sheet with nonstick cooking spray. Put tomatoes, bell pepper, zucchini, onion, garlic, and basil in pan and coat with cooking spray. Season with salt and pepper and roast for 20-30 minutes until veggies are brown and tender.

Spray four 8-10 oz ramekin cups with nonstick spray. Divide roasted veggies evenly. Make a well in the center of the vegetables. Pour a 1/4 cup of egg whites into each ramekin. Sprinkle with Parmesan cheese and bake until eggs are set, 20-25 minutes
Feel free to substitute with your favorite vegetables.