Time to prepare: 10 mins to prep
Time to cook: 25 mins to cook
Time to cook: 25 mins to cook
Amount to eat (1 muffin)
Sugars
Sugar: 0g
Sucrose: 0.1g
Glucose: 0.6g
Fructose: 0.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g
Fats
Saturated: 0.8g
Monounsaturated:1.5g
Polyunsaturated: 0.5g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0.3g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 0.6g 3%
Net Carbs: 2
Sodium: 31.8mg 2%
Potassium: 116.8
Cholesterol: 69.4
Nutritional Values (g)
Calories: 48 Fat: 3g
Protein: 3g Carbs: 2g
Protein: 3g Carbs: 2g
Recipe Instructions
Ingredients
Onions (Raw)
1 cup, chopped / 160 grams
1 cup, chopped / 160 grams
Red bell pepper (Sweet, raw)
1 cup, sliced / 92 grams
1 cup, sliced / 92 grams
Mushrooms (White, raw)
1 cup, whole / 96 grams
1 cup, whole / 96 grams
Spinach (Raw)
2 cup / 60 grams
2 cup / 60 grams
Egg (Whole, fresh eggs)
4 extra large / 224 grams
4 extra large / 224 grams
Olive oil (Salad or cooking)
1 tbsp / 13.5 grams
1 tbsp / 13.5 grams
Garlic (Raw)
2 clove / 6 grams
2 clove / 6 grams
Instructions
Step 1
Chop up veggies. Preheat oven to 350 degrees F.
Step 2
Whisk eggs in a bowl.
Step 3
Heat oil in a pan over medium heat. Add in veggies and cook until tender, 5-10 minutes. Add garlic during the last 30 seconds.
Step 4
Combine cooked veggies into egg mixture. Pour into muffin tins.
Step 5
Bake for 15 minutes or until firm. Let cool for a few minutes. Store in airtight containers and enjoy!