AuthorMaria
18 mini-phyllo shells
6 eggs
⅓ cup finely grated Parmesan cheese
3 large fresh basil leaves, chopped
3 large fresh sage leaves, minced
1 tsp fresh rosemary, minced
¼ tsp salt
⅛ tsp pepper
1 tbsp extra-virgin olive oil
¾ cup onion, thinly sliced
¼ cup ricotta cheese
1
Preheat oven to 350°F. Arrange mini-phyllo shells on a parchment-lined baking sheet.
2
Whisk eggs, Parmesan cheese, basil, sage, rosemary, salt and pepper together in a large bowl and set aside.
3
Heat oil in a medium skillet over medium-high heat. Add onion and saute until soft, about 7-10 minutes. Remove from heat and cool slightly. Add onions to egg mixture and stir to combine. Carefully spoon egg mixture into phyllo cups. Top each with a small dollop of ricotta cheese. Bake in preheated oven for 10-12 minutes, or until eggs are just set. Remove from oven and serve warm. Enjoy!
CategoryAppetizer, Nut-Free, Spring, Summer, Vegetarian
Ingredients
18 mini-phyllo shells
6 eggs
⅓ cup finely grated Parmesan cheese
3 large fresh basil leaves, chopped
3 large fresh sage leaves, minced
1 tsp fresh rosemary, minced
¼ tsp salt
⅛ tsp pepper
1 tbsp extra-virgin olive oil
¾ cup onion, thinly sliced
¼ cup ricotta cheese
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