Ingredients
- 250g softened light Philadelphia cream cheese
- 1 small red onion, finely chopped
- 80g baby spinach leaves, finely chopped
- 60g low fat ham, finely chopped (omit ham for a Green menu option)
- 2 tablespoons plain flour
- 2 eggs beaten
- 12 semi-sundried tomatoes (or sliced fresh tomatoes)
- 1 tablespoon parmesan cheese
Method
- Preheat oven to 180°C
- Combine cream cheese, onion, spinach, ham and flour in a bowl, mix well
- In a separate bowl beat the eggs
- Add eggs to cream cheese mixture
- Spoon into a non-stick muffin pan
- Top each muffin with a semi-sundried tomato and lightly sprinkle with parmesan cheese
- Bake for approximately 20-25 minutes or until set.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Weight | 48g | 100g |
Energy | 387kJ | 803kJ |
Protin | 4.6g | 9.6g |
Total fat | 6.7g | 14g |
Saturated fat | 4g | 8.2g |
Carbohydrate | 3.1g | 6.4g |
Sugars | 1.7g | 3.5g |
Dietary Fibre | 0.6g | 1.4g |
Sodium | 157mg | 326mg |