Green Eggs and Ham Stuffed Popovers √
Serves 6.
Note: Sautéed spinach and ham, mixed with creamy scrambled eggs, make a delightful filling for crispy, golden, impossibly puffy popovers. From Meredith Deeds.
Popovers:
• 1 c. unbleached all-purpose flour
• 1/2 tsp. salt
• 1 c. (2-percent) milk
• 2 eggs
• 6 tbsp. grated Parmesan
• Nonstick spray
Scrambled eggs:
• 8 eggs
• 2 tbsp. low-fat sour cream
• 1/8 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 tsp. olive oil, divided
• 6 c. baby spinach
• 3/4 c. diced low-sodium ham
Directions
To make the popovers: Preheat oven to 400 degrees.
In a blender, combine the flour, 1/2 teaspoon salt, milk and eggs. Blend until smooth.
Spray popover pans with nonstick spray. Fill each of the tins about 3/4 full with the batter and sprinkle the tops of each with 1 tablespoon Parmesan. Bake until puffed and deep brown, about 40 minutes. Transfer the popovers to a rack.
To make the scrambled eggs: Whisk the eggs together with the sour cream, 1/8 teaspoon salt and freshly ground black pepper, and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add the baby spinach and cook, tossing, until wilted, about 1 minute. Remove to a colander and drain any excess liquid. Transfer to a cutting board and chop finely. Set aside.
Wipe out the skillet and return to medium heat. Add remaining 2 teaspoons oil and the ham. Sauté for 2 minutes or until lightly browned. Lower the heat to low and add the eggs. Cook, stirring occasionally, until just set, about 4 minutes. Add the spinach to the eggs and stir to combine.
To serve, open the popovers and fill with the eggs. Serve immediately.
Nutrition information per serving:
Calories311Fat15 gSodium670 mg
Carbohydrates21 gSaturated fat5 gCalcium215 mg
Protein21 gCholesterol330 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 2 medium-fat meat, 1 fat.
