Fructose Free Whole30 Salsa Verde Prosciutto Egg Cups
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4 servings
For the salsa verde
- 8 oz tomatillos (about 5–6 medium), husked and rinsed
- 1 jalapeño, stem removed
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 2 cloves garlic, unpeeled
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp white onion, roughly chopped
- 1 tbsp fresh lime juice
- ½ tsp salt, plus more to taste
For the egg cups
- 8 slices prosciutto (about 4 oz total)
- 8 large eggs
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 1 avocado, sliced (optional)
- fresh cilantro leaves, for garnish (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly brush 8 cups of a standard 12-cup muffin tin with olive oil.
- 2
Place the tomatillos, jalapeño, and unpeeled garlic cloves in a small saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 8–10 minutes, until the tomatillos are soft and have turned from bright green to olive-drab.
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