ZUCCHINI & EGG MUFFINS
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
Preheat the oven to 350 degrees F.
Heat the olive oil in a pan on medium heat and sauté the onion and garlic for a
Add the sweet pepper, spinach, mushrooms and parsley and sauté for
another 2 minutes or until the spinach has wilted.
In a mixing bowl, whisk together the eggs, milk and salt and pepper. Add cooked
veggies to to the bowl along with zucchini and combine .
Grease a muffin tin with olive oil and line each muffin tin cup
Ladle the egg mixture into each muffin cup and bake for 20 minutes,