Thursday, September 24, 2009
Nikki's Egg Rosettes Recipe
My lovely friend Nikki at Bariatric Foodie is brilliant in the kitchen. She's creative and invents some amazing recipes that are always delicious. Her Egg Rosette recipe is no exception. Ok... so keep in mind the about the only food my pouch does not agree with is eggs. Which is why I've put off trying this recipe - but it was intriguing and I wanted to give it a shot anyway. Amazingly, my pouch loved these little egg quiche creations... and so did my taste buds. Here's Nikki's video demonstration and basic recipe. Egg Rosettes The point of the recipe is to customize it for your own tastes and preferences. This is what went into mine: 3 whole eggs (sorry Nik, didn't feel like screwing around with separating whites) 1 oz cream cheese 1 oz shredded Sargento Artisan Italian Blend (mozz, asiago, provolone?) salt & pepper ham Sautéed veggies: broccoli (chopped tiny) green onion frozen spinach diced celery (wish I'd had some mushrooms, but didn't) Sauté all the veggies and set aside to cool. I was lazy, so I threw the eggs and cream cheese in the blender to mix. Added a splash of water for fluffiness factor. Transfer this mixture to a bowl and add in shredded cheese, veggies, salt and pepper. Spray a muffin tin with cooking spray, then arrange the thin-sliced deli ham into the cups (I used 6 muffin cups with the above mix.) Then fill the ham cups with the egg mixture and bake. (350 for 15-20 minutes or until eggs are firm.) I think I over-filled my ham cups and the batch only made 6 rosettes (instead of the 8 that Nik's made). I ate 2 for dinner and it was plenty for my mature pouch. So newbies might only be able to eat half of one of these bigger ones. I imagine these would be great if you make them in a mini muffin tin and do them as appetizers.