Asparagus, Prosciutto, & Egg Whites on Italian Spinach Keto Crust

Pamela Zink
  1. Boil chopped asparagus until tender
  2. While asparagus boils, cook frozen or thawed crust in a nonstick pan on medium heat until browned on both sides.
  3. Carefully remove crust and place on a baking sheet.
  4. Add olive oil, oregano, mozzarella, and asparagus to crust.
  5. Create little "nests" with proscuitto and fill with egg whites.
  6. Bake at 425 until eggs are cooked and cheese is melted.
  7. Carefully remove from oven - cool, cut, & enjoy!

*Cooking times may vary so watch carefully

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