HAM, VEGETABLE AND EGG CUP
8th July 2020
FAT: 35.24g PRO: 17.36g CHO: 4.61g Kcals: 405
Notes
You could use leftover cooked vegetables for this recipe, but you would need to check the ratio.
This would be good served with a small slice of oven-baked keto bread if you have the allowance.
Ingredients
- 24g Ham – MORRISONS DELI
- 50g Eggs
- 40g Courgette
- 32g Tomatoes
- 20g Cheddar cheese – CATHEDRAL CITY MATURE
- 5g Butter
- 20g Onion
- 12g Olive oil
- 13g Double cream - MORRISONS
- 32g Pepper – green capsicum
- You will also need a little seasoning and some dried herbs.
Instructions
- Pre heat oven to 180c / fan 160c / gas 4.
- Chop all the vegetables to even sized pieces.
- Melt the butter with the olive oil in a pan and gently fry the vegetables until just soft.
- Season and add a pinch of dried herbs.
- Place the ham in a ramekin dish.
- Add the vegetables, then beat the egg and cream and pour over the top.
- Place on a baking tray and cook for 15 minutes in pre heated oven.
- Top with the grated cheese, return to the oven for a further 5 minutes until the cheese is melted and beginning to brown.
- Leave this to stand for 5 minutes then serve (with a little paprika if desired).
© 2026 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.