EGG MUFFIN (Makes 6 Servings)
- 1 tablespoon extra virgin olive oil
- 1 ½ cups egg white (or 6 whole eggs)
- 2 cups raw spinach, chopped
- 2 sweet peppers, chopped
- 1 yellow onion, chopped
- 1 cup raw asparagus ,chopped
- Sea salt and black pepper to taste
PREHEAT YOUR OVEN: Preheat your oven to 350°F.
PREPARE YOUR VEGETABLES: Chop all the vegetables into small pieces. Add one tablespoon olive oil to a pan and sauté the peppers, onions and asparagus. Sauté for 5-7 minutes or until the vegetables soften. Then add the spinach and sauté for an additional 2 minutes.
COMBINE YOUR INGREDIENTS: Pour the egg whites into a bowl and mix in the sautéed vegetables. Fill each muffin tin with the egg and vegetable mixture.
BAKE YOUR MUFFINS: Bake for 20-25 minutes or until fully cooked
Get creative with your veggies. These reheat well so a great thing to have on hand for busy mornings or even dinners on the go.