Ingredients

1 cup marinara sauce

4 large eggs

1/4 cup fat free or lowfat milk

1/4 cup shredded gruyere cheese

2 tbsp. grated Parmesan

Kosher salt and freshly ground black pepper, to taste

1/4 cup basil leaves, chiffonade

Preparation

  1. Preheat oven to 425 F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  2. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  3. Place into oven and bake until egg whites are cooked through, about 10 minutes.
  4. Serve immediately, garnished with basil leaves, if desired.