If you’re looking for a nutritious snack or cute mini-meal, look no further. These baked egg ramekins have it all! They are high in protein and low on the carb scale, though if low-carb’s not your thing you could certainly serve them with brown rice or quinoa. Fresh veggies and plant-based protein provide fiber and just a morsel of wholesome grains. Healthy fats are gleaned from the olives and avocado. Add a dollop of hummus to make these babies truly amazing, both in terms of delicious Mediterranean flavor and balanced nutrition. These are easy to make, and the recipe can definitely be tailored to suit the ingredients in your pantry. Convinced yet? If not, wait ’til you read this: each savory, satisfying ramekin is only 140 calories!
Mediterranean Baked Egg Ramekins
Makes four 5 1/2 ounce ramekins
- 2 fresh brussels sprouts, quartered
- 8 pimiento-stuffed manzanilla olives, halved
- 1/2 of a fresh tomato, chopped
- 1/4 of an avocado, sliced
- 2 Gardein brand Seven Grain Crispy Tenders (I found these in the frozen section at Whole Foods Market)
- 4 eggs
Preheat oven to 350 Fahrenheit. Spray four 5 and 1/2 ounce ramekins with nonstick spray.
Assemble all ingredients. Distribute the brussels sprouts, olives, tomato and avocado pieces evenly between all four ramekins.
Microwave the Gardein brand Seven Grain Crispy Tenders for 45 seconds. Cut each in half, and place one half in each ramekin.
Crack one egg into each ramekin on top of the other ingredients.
Place ramekins on a cookie sheet, and bake in preheated oven for 15 to 18 minutes or until eggs are done.
Let cool for a few minutes, then top with your favorite hummus and eat up!
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