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This makes 12; suggested serving is 3 accompanied with some berries 


  • 1 tbsp extra virgin olive oil

  • 1/2 onion, finely diced

  • 3 garlic cloves, minced

  • 1 bell pepper, finely diced

  • 1 cup baby spinach, roughly chopped

  • 1/4 cup fresh parsley, roughly roughly

  • 8 large eggs

  • 1 cup mushrooms, roughly roughly

  • 1/4 cup coconut milk, or nut milk

  • salt and pepper, to taste

  • 2 small zucchini, thinly sliced

  • olive oil to coat the muffin tin


  1. Preheat the oven to 350 degrees F. 

  2. Heat the olive oil in a pan on medium heat and sauté the onion and garlic for a

  3. minute.

  4. Add the sweet pepper, spinach, mushrooms and parsley and sauté for

  5. another 2 minutes or until the spinach has wilted.

  6. In a mixing bowl, whisk together the eggs, milk and salt and pepper. Add cooked

  7. veggies to  to the bowl along with zucchini and combine . 

  8. Grease a muffin tin with olive oil and line each muffin tin cup 

  9. Ladle the egg mixture into each muffin cup and bake for 20 minutes,

NTG Zucchini and Egg Muffins: Project
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