Recipe of the Week: Tomato Parmesan Mini Quiche

Yields 6 Servings

Ingredients

• Nonstick cooking spray
• 12 4-inch round thin slices lower sodium cooked ham
• 1 ¼ cups seeded and chopped Roma tomatoes
• ½ cup thinly sliced green onions
• 1 tablespoon snipped fresh basil or 1 tsp. dried basil, crushed
• ¼ teaspoon black pepper
• ⅔ cup finely shredded Parmesan cheese
• 6 eggs, lightly beaten

Directions:

1. Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray.
2. Line prepared muffin cups with ham. Divide tomatoes, green onions, basil, and pepper among cups.
   Top with cheese. Pour eggs over tomato mixture.
3. Bake 20 to 25 minutes or until puffed and a knife comes out clean. Cool in cups for 5 minutes. Remove
   from cups. If desired, top with additional green onions and/or fresh basil. Serve warm.

*Keep it low carb by using raw vegetables for dipping!*

Adapted from:  https://www.eatingwell.com/recipe/264599/tomato-parmesan-mini-quiches/

Nutritional Facts: Serving: Per 2 minis: 159 Calories; Protein 15g; Carbohydrates 5g; Dietary fiber 1g; sugars 3g; Fat 8g; Saturated fat 4g; Cholesterol 207mg; Sodium 450mg.

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Brianna Lawless, MS, RDN