Try this portable alternative for your next clean lunch or dinner on the go 🙂

Ingredients:

• 14 egg whites
• 4 whole eggs
• ¼ c onion or 4 scallions, minced
• 1/2 zucchini, shredded
• 2 carrots, shredded
• 1/2 red or orange pepper, minced
• 1/2 tsp basil
• 1/4 tsp oregano
• Sea salt & pepper, dash each

Directions:

1. Preheat oven to 375°F. Coat a 12-muffin tin with a little coconut oil to prevent sticking.
2. Combine vegetables in a large bowl. Fill each muffin tin 2/3 full with veggie combo.
3. Whisk eggs and seasonings in a large mixing bowl.
4. Scoop egg mixture  slowly into each muffin tin over veggies until just covered. Bake 30 minutes or until muffins have risen and are slightly browned.

Variations:

Change the spices…
Try tumeric and garam masala for a curried style variation.
Chili powder, ground cumin and coriander for a Mexican version.
Or perhaps extra onion w ginger and garlic for an Asian flair.

Nutritional Information Per Original Recipe Serving:

Calories: 56, Total Fats: 2 g, Saturated Fat: 0.5 g, Trans Fat: 0 g, Cholesterol: 71 mg, Sodium: 93 mg, Total Carbohydrates: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g, Iron: 0.5 mg

Tip:
Muffins will keep up to one week in the refrigerator. They can also be frozen.

Categories: Recipes