Fluted Egg Cups Recipe
- 6 slices whole-wheat bread
- 1 teaspoon olive oil
- 1/3 cup chopped scallions
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh Italian parsley
- 8 egg whites, lightly beaten
- Salt and ground black pepper
- 1/3 cup reduced fat shredded Cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon paprika
- Preheat the oven to 350 degrees F (180 degrees C).
- With a rolling pin, slightly flatten the bread slices. Using a 3-inch (7-cm) round cookie cutter, cut 12 bread circles. Coat a 12-cup min-muffin pan with nonstick spray and line each cup with a bread round. Bake for 15 to 20 minutes, or until the edges are golden.
- Warm the oil in a large nonstick skillet over medium heat. Add the scallions, basil, and parsley; cook for 1 to 2 minutes, or until the scallions are softened. Add the egg whites. Season with the salt and pepper. Cook, stirring with a wooden spoon, for 1 to 2 minutes, or until almost set. Add the Cheddar and cook until the cheese has melted and the eggs are set.
- Preheat the broiler.
- Spoon 1 tablespoon (15 mL) of the egg mixture into each bread cup and top evenly with the Parmesan and paprika. Broil 4 inches (11 cm) from the heat for 1 to 2 minutes, or until hot and lightly browned.
