meal components: protein + veggie
Servings |
servings
|
- 2 Eggs
- 6 Egg Whites
- 2 tbsp onion minced
- 1/2 tsp garlic freshly minced
- 2 cups baby spinach
- 2 tbsp canned tomatoes diced
- 1/2 tsp ground ginger
- 2 1/2 tsp Herbs de Provence
- 1/2 tsp salt
- 4 stalks green onion chopped
- 1 tsp hot sauce optional for drizzling on top
- 1 cup button mushrooms chopped - AP
Ingredients
AP Version:
|
- Preheat the oven to 350 degrees F.
- Heat a large nonstick skillet over medium heat. Once hot, add in the onion and garlic. Sauté for 3-5 minutes, until the onions are tender.
- Add in the spinach and tomatoes. For AP: add in mushrooms. Cook for an additional 2 minutes.
- Season with salt, ginger, and Herbs de Provence.
- Crack the eggs and egg whites into a large bowl. Whisk them together until combined. Stir in the seasoned cooked vegetables and green onion.
- Pour a ⅓ cup of the egg and vegetable mixture into each muffin well, for a total of 6.
- Bake for 15 to 20 minutes, until the tops are firm and eggs are cooked.
- Cool slightly and serve immediately.
You can easily store these in airtight containers in the refrigerator to enjoy all week long! Simply reheat in the microwave and enjoy. If you like it spicy, add 1 teaspoon hot sauce to the egg and vegetable mixture, before dividing them into the muffin cups. Macros listed are for SP version.