1 cup marinara sauce
4 large eggs
¼ cup fat free or lowfat milk
¼ cup shredded gruyere cheese
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper, to taste
¼ cup basil leaves, chiffonade
Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
Place into oven and bake until egg whites are cooked through, about 10 minutes.
Serve immediately, garnished with basil leaves, if desired.
Recipe by Chung-Ah