ZUCCHINI & EGG MUFFINS

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

Ingredients

• 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

Directions:

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,