Italian Baked Eggs

 

1 C. marinara sauce

4 large eggs

¼ C. fat free or lowfat milk

¼ C. shredded gruyere cheese

2 T. freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

¼ C. basil leaves, chiffonade

 

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