GERD Friendly Whole30 Prosciutto Egg Cups with Garlic and Chives
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Learn more →Ingredients
4 servings
- 1 tsp olive oil
- 8 thin slices prosciutto (about 4 oz)
- 8 large eggs
- 1 clove garlic, finely minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh chives, thinly slicedIngredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
- 1 tbsp olive oil
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp salt
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a pastry brush or a folded paper towel, lightly coat 8 cups of a standard 12-cup muffin tin with the 1 tsp olive oil.
- 2
Press one slice of prosciutto into each oiled muffin cup, draping it up the sides to form a cup shape. The edges will overlap and ruffle — this is fine. Bake for 5 minutes, until the prosciutto is just beginning to firm and turn slightly translucent at the edges.
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