Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 cup red peppers (diced)
  • 1/2 cup sweet onions (diced)
  • 1/4 cup fresh spinach (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1/2 teaspoon minced garlic
  • 2 eggs
  • 1 tablespoon skim milk
  • 1 cup Gruyère cheese
  • 24 mini phyllo cups

Instruction

  • Preheat oven to 350°F.
  • In a skillet over medium heat add olive oil, minced garlic, red peppers and onions. Cook until vegetables are tender then add spinach and parsley, heat for a few minutes.
  • In a bowl whisk together eggs and milk.
  • Add vegetable mixture to eggs.
  • Place phyllo cups on a cookie sheet and add egg vegetable mixture to each cup.
  • Sprinkle each cup with Gruyère cheese.
  • Bake for 10 minutes or until eggs are set.