Steamed Egg Custard with Prosciutto and Green Onions

Think of this quick-cooking dish as an Asian-style frittata. The egg mixture cooks slowly over simmering water to produce a moist custard for a light dinner, brunch, or lunch. Substitute ham for prosciutto, if desired. Steamed or sautéed bok choy makes a good accompaniment.

Yield: 4 servings (serving size: 1 custard wedge and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 28%
  • Fat: 6.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 10g
  • Carbohydrate: 28g
  • Fiber: 1.1g
  • Cholesterol: 216mg
  • Iron: 1.7mg
  • Sodium: 270mg
  • Calcium: 36mg

Ingredients

  • 2 tablespoons minced shiitake mushroom caps
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 4 large eggs
  • Cooking spray
  • 4 cups water
  • 1/4 cup finely chopped prosciutto (about 1/2 ounce)
  • 1/4 cup minced green onions
  • 1 teaspoon dark sesame oil
  • 3 cups hot cooked basmati rice

Preparation

  1. Combine first 6 ingredients, stirring with a whisk; pour into a 10-inch pie plate coated with cooking spray.
  2. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 3 minutes. Carefully remove wok lid; sprinkle custard with prosciutto and onions. Cover and cook 3 minutes or until a knife inserted in center comes out clean. Wearing oven mitts, carefully remove pie plate from wok. Drizzle custard with oil; cut into 4 wedges. Serve over rice.
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