Ingredients:
4 slices D’Italiano Slice original white bread
2 tablespoons butter, soften
1/2 teaspoon garlic salt, divided
1 tablespoon olive oil
85 g (3 oz or 2 large handfuls) of fresh chopped spinach
pinch of salt
2 large eggs
1/4 cup low fat milk
2 tablespoons grated Parmesan cheese
1 tablespoon fresh minced parsley
1/4 teaspoon Herbes de Provence
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Asiago cheese
1/4 cup chopped ham
Directions:
HEAT oven to 400 degrees.
CUT crusts of bread off with knife. BUTTER each side of bread with about 1 teaspoon butter. PRESS bread into a muffin tin and sprinkle with a pinch of garlic salt. Set aside.
HEAT oil in large skillet on low and cook garlic 1 minute. ADD spinach, sprinkle with 1/4-teaspoon garlic salt and a pinch of salt. Stir and cook spinach until softened, about 3 minutes. Set aside.
BEAT eggs, milk, Parmesan, parsley, Herbes de Provence, salt, and pepper until mixed. STIR in Asiago cheese and ham.
SPOON egg mixture evenly into the bread cups. BAKE for 10-12 minutes or until edges are golden brown. Turn HEAT off and allow toast cups to rest in warm oven for 3 minutes until filling is firm. REMOVE from oven, cool 5 minutes and carefully remove from tin. Serve warm and garnish with parsley if desired.
Yields: 4 Toast Cups