Tag Archive: Parmesan


Sweet Pepper Hash Brown Baked Eggs

  • Makes: 8 servings
  • Serving Size: 1 egg with pepper ring and 1/2 cup hash browns
  • Carb Grams Per Serving: 18

Ingredients

  • Nonstick cooking spray
  • 1 20 – ounce package O’Brien-style refrigerated shredded hash brown potatoes (such as Simply Potatoes brand)
  • 1 tablespoon olive oil
  • 1 large green sweet pepper
  • 1/2 cup pizza sauce
  • 1/4 cup finely shredded Parmesan cheese (1 ounce)
  • 8 eggs
  • Freshly ground black pepper and/or snipped fresh basil (optional)

Directions

  1. Preheat oven to 375 degrees F. Coat a 3-quart rectangular baking dish with cooking spray. Add potatoes to prepared baking dish. Drizzle oil over potatoes; toss to combine. Spread potatoes evenly in the baking dish. Bake for 10 minutes. Stir potatoes; spread evenly in the baking dish again. Bake for 10 minutes more.
  2. Meanwhile, slice the sweet green pepper into eight 1/4- to 1/2-inch-thick rings. Remove seeds. Remove potatoes from oven. Reduce oven temperature to 350 degrees F. Arrange pepper rings in two rows on top of the potatoes. Spread 1 tablespoon of the pizza sauce within each pepper ring, then break an egg into each pepper ring. Top each egg with a rounded teaspoon of the shredded Parmesan cheese. Bake for 15 to 20 minutes more or until egg whites are set and yolks begin to thicken but are not hard.
  3. If desired, garnish with freshly ground black pepper and/or snipped fresh basil.
 Courtesy of Diabetic Weekly

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 179 cal., 7 g total fat (2 g sat. fat), 188 mg chol., 491 mg sodium, 18 g carb. (2 g fiber, 2 g sugars), 9 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 1; Starch (d.e): 1; Fat (d.e): 0.5

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  • SERVINGS: MAKES ONE 14-INCH PIZZA

Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza.

This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.

 

  1. 7 1/2 tablespoons olive oil, or more as needed
  2. 1 1 1/2- to 2-pound eggplant, cut into 1/4-inch slices
  3. 3/4 teaspoon salt
  4. 1 pound store-bought or homemade pizza dough
  5. 3 cloves garlic, minced
  6. 1/2 teaspoon fresh-ground black pepper
  7. 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
  8. 1/2 cup grated Parmesan
  9. 1/2 cup store-bought or homemade pesto
  1. Heat the oven to 450°. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
  2. Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
  3. Arrange the eggplant slices on the pizza crust. Sprinkle the garlic and pepper over the top. Bake for 12 minutes. Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto. Bake until the cheese begins to turn golden, about 15 minutes.
Notes Pizza Dough Most supermarkets carry pizza dough; look for it in the refrigerator section. Another possibility is to ask for it at your favorite pizza restaurant. Many places are willing to sell it by the pound.

 
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