Dried Fruit and Ginger Scones
Dried Fruit and Ginger Scones is an European breakfast. This recipe makes 8 servings with 273 calories,
Baked Eggs With Asparagus and Sun Dried Tomatoes
Details
- Serving Size: 2
- Gluten-Free: True
- Weight Watchers: 3 Points
Cuisine
- lunch
- main course
- morning meal
- brunch
- main dish
- breakfast
- dinner
Ingredients
- 2 large eggs
- 2 large egg whites
- 2 tablespoons sun dried tomato, finely chopped
- 2 tablespoons onion , finely chopped
- 1 teaspoon thyme, minced
- 1/2 cup quark (a creamy cheese that can be found in your grocery dairy section)
- 2 tablespoons parmesan cheese , shredded
- 8 smalls spinach or asparagus
Instructions
Whip eggs with quark, thyme and salt and pepper to your taste.
Heat non-stick skillet over medium heat and spray with cooking spray.
Saute onion and tomato for 4 minutes until onion is translucent.
Spray small baking dish with cooking spray and add onion and tomato.
Add eggs. Top with spinach or asparagus and parmesan cheese.
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