Chef Benny Doro

Details

• Prep Time:
  5 min
• Cook Time:
  15 min
• Ready Time:
  20 min

Ingredients

• 2 large free range eggs
• 3 tablespoon no fat greek yugurt
• one scallion chopped
• smoked fish of your choice I used local trout
• olive oil
• fillo pastry optional
• grated soft cheese of your choice I used American Munster

Garnish

• any combonations of greens with a squeeze of lemon and olive oil dress at the last min before serving

Directions

1

Pre heat your oven to 425degrees. You can use small spring form pans as I have or a small frying pan will work fine as well.

Mix the eggs, yogurt, chopped scallion and some of the flaked smoked fish (you can use to your taste I like to make sure there is a little in every bite). Spray the pan with olive oil and line it with the fillo pastry , this will give it some crunch on the outside of the dish but its optional.

Pour the egg mixture into the pan and grate a little cheese on top and into the oven for appox 15-20 min. You will know its done when the eggs have set and just a little soft in the center. Take out and let rest for a min before removing from the pan.

To plate serve with a salad of greens (no iceberg here please) with a little fresh lemon juice and olive oil. Finish with a little more grated cheese on the salad.

Low carb healthy and delicious, the yogurt makes is very light as you can see in the picture of a bite on my fork. You won't feel heavy after this one I'm sure of this.

 

Benny