Brussels Sprouts with Melted Leeks and Prosciutto Ideal Protein Phase 1 friendly
This recipe makes 6 servings. You can halve it if you don’t need quite so much, or save the leftovers up to 3 days in the refrigerator tightly covered
Ingredients & Method
1/2 cup leeks
2 cups Brussels sprouts
2 tablespoons olive oil
1 cup Prosciutto, chopped
1. Wash the leeks thoroughly and slice thinly. Rinse sliced leeks in a fine mesh colander to remove any remaining grit. Wash Brussels sprouts, then trim ends and halve. 2. Preheat a skillet over medium heat then add the olive oil to the pan. Once hot, cook leeks and sprouts until the leeks begin to brown. 3. Add the Prosciutto on top of the vegetables and cover the pan with a lid. Reduce the heat to low and cook for 10 additional minutes. 4. Mix and serve Each serving comes out to be 102 Calories, 7.21g Fats, 2.51g Net Carbs, and 3.68g Protein.