Healthy Veggie Egg Muffins
Ingredients
-
1
Tbsp
olive oil
-
½
unit
yellow onion, chopped
-
2
cloves
garlic, minced
-
½
unit
zucchini, shredded
-
1
unit
red bell pepper, chopped
-
8
large
eggs
-
2
cups
arugula, roughly chopped
-
¼
cup
shredded Parmesan cheese
-
to taste
salt and pepper
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with spray.
- In a skillet, heat olive oil and sauté onion and garlic for about 4 minutes until tender.
- Add zucchini and red bell pepper, cooking for an additional 2 minutes.
- Fill each muffin tin about 2/3 full with the veggie mixture.
- In a bowl, whisk together eggs, arugula, cheese, and salt/pepper, then fill muffin tins evenly.
- Bake for about 20 minutes until risen and slightly browned.
Nutrition Facts (estimated)
Servings
12
Calories
75
Total fat
4.9g
Total carbohydrates
2.5g
Total protein
5.1g
Sodium
171.5mg
Cholesterol
mg
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