Low Sodium Mushroom and Fresh Ricotta Egg Bites

Total time50 min

Prep time15 min

Cook time30 min

Low Sodium Mushroom and Fresh Ricotta Egg Bites

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Ingredients

6 servings

For the mushroom filling

1 tsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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8 oz cremini mushrooms, finely chopped
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp fresh thyme leaves

For the egg custard

6 large eggs
½ cup whole milk
½ cup fresh ricotta cheese
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh chives, finely sliced (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Bring a kettle or small pot of water to a boil for the water bath. Lightly grease all 12 cups of a standard muffin tin with olive oil or cooking spray.
2
Heat 1 tsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the cremini mushrooms and 1/4 tsp salt, and cook, stirring occasionally, until the mushrooms release their liquid and the pan is nearly dry, about 6–8 minutes. Stir in the thyme leaves and cook until fragrant, about 1 minute more. Remove from heat and let cool for 5 minutes.

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