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Recipe For Egg Ebelskivers

If You Like Frittatas, Try Tomato Pesto Ebelskivers

Brunch is a big deal at our house, but lately, we've tired of the old waffle, pancake, and omelet standbys. Recently, a friend introduced me to ebelskivers. These spherical Danish treats, a cross between American pancakes and popovers, are cooked over a burner in a pan (available at Williams-Sonoma for $40) that resembles a muffin tin. This simple pan has changed the way we do breakfast and brunch. I've used the ebelskiver pan to make mini fruit-filled pancakes before, but it's also great for making eggs; think minifrittatas.

If you loved my Spinach and Red Pepper Mini Frittatas, check out this simple recipe for ebelskivers with summery pesto and tomatoes.

Tomato Pesto Ebelskivers

Ingredients

4 eggs
8 grape tomatoes
1 tablespoon pesto
1/4 cup shredded mozzarella cheese
Spray oil for pan

Directions

  1. Place an ebelskiver pan on low heat.
  2. In a small bowl, scramble the four eggs. Dice the tomatoes.
  3. Spray the pan with oil. Pour the egg mixture into each of the seven wells. Sprinkle the diced tomatoes and a little bit of pesto on top of the raw egg.
  4. Allow the eggs to cook for a few minutes, or until the edges become dry. Sprinkle some cheese on the top.
  5. Flip the ebelskivers using two wooden skewers or a knife. Cook for another few minutes.
  6. Serve hot with fresh fruit and toast.

Check out the nutritional info below. If you think it's too high in fat and sodium, use fresh basil instead of pesto.

Serving Size 1 ebelskiver 3 ebelskivers
Calories 84 252
Total Fat (g) 4.6 13.8
Sat. Fat (g) 1.5 4.5
Cholesterol (mg) 109 327
Sodium (mg) 83 mg 249
Carbs (g) 6.1 18.3
Fiber (g) 1.8 5.4
Sugars (g) 4 12
Protein (g) 5.7 17.1

Have a tasty and healthy breakfast recipe to share? Post it in the Healthy Recipe Group. I'm always looking for new dishes to try.

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