Prosciutto Cups with Rosemary and Olive Quiche
Ingredients
2 tablespoons Cold Pressed Olive Oil
4 slices Prosciutto, halved
2 Organic Pastured Egg Whites
1 Organic Pastured Whole Egg
3 tablespoons Plain Greek Yogurt
1 tablespoon Kalamata Olives, chopped
½ teaspoon Fresh Rosemary, de-stemmed and chopped (plus more for garnish)
¼ teaspoon Sea Salt
⅛ teaspoon Black Pepper, freshly ground
Directions
1. Heat oven to 400 degrees
2. Coat a mini muffin pan with oil
3. Press 1 piece prosciutto into each of 8 cups
4. Whisk egg whites and whole egg until smooth
5. Whisk in yogurt, olives, rosemary, salt and pepper
6. Divide mixture among cups
7. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes
8. Garnish with rosemary