- 100 g fresh mozzarella
- handful of Parmesan (not use if you are in restriction)
- 1 egg (or 2 egg whites if you’re in restriction)
- 75 g barley
- 6 slices of bacon (or ham)
- salt, pepper, spices per your taste
Cook barley and drain. Chop mozzarella and put in a colander. When it is drained mix with beaten egg or egg whites (depending on the regime), add Parmesan (depending on the regime), then add salt, pepper and spices and stir all. In a muffin molds put slices of bacon (divide one slice of bacon on two parts) and cover the molds. Pour mixture and sprinkle with some seeds. Bake on 180 degrees until get nice golden yellow color.