EAT AUSSIE STYLE IT’S HEALTHY
Bear loves these …
Bear loves these
6 large eggs
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons freshly grated Parmesan cheese
1-2 tablespoons olive oil
1 small onion, chopped
1 small sweet potato, cut into small cubes
½ teaspoon dried thyme
¼ cup red capsicum, diced
100g prosciutto, chopped
1 loose cup baby spinach, roughly chopped
2 cloves garlic, minced
1. Preheat oven to 180C. Grease a muffin pan and set aside. In a large bowl, beat together eggs, salt and pepper until blended. Stir in the Parmesan cheese.
2. Heat a skillet over medium heat. Add the oil and onions and cook for about 3-4 minutes, until onions are golden. Add the sweet potatoes and thyme. Cover and cook for 8 more minutes, stirring occasionally, until the potatoes begin to soften. Add the capsicum and cook 4 minutes more. Stir in the prosciutto. Add the spinach and cook for 2-3 minutes, until wilted. Lastly, add the garlic and cook for another 1 minute.
3. Spoon the vegetable mixture into the muffin pan, distributing it evenly. Top every one with 3-4 tablespoons of the egg and cheese mixture. Bake for 15-20 minutes, until lightly browned.
Hope you enjoy!
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