Nutritional Wisdom with Carly Pollack

Egg Muffins

Egg Muffins

6 whole eggs
1/2 cup yellow onion,dliced
1/2 cup bell pepper (any color), diced
1/4 cup tomato, diced
1 cup kale or spinach
1 dash sea salt, to taste
1 dash black pepper, to taste
1 tbsp ghee

Preheat oven to 350 degrees. Grease a muffin pan with nonstick spray. Saute onion, bell pepper, tomato, and greens in coconut oil over medium heat. Meanwhile, whisk eggs in a medium bowl. Add sea salt and pepper. Stir in sauteed veggies. Fill muffin tins 3/4 of the way to the top (makes 6 large or 12 small quiches). Bake for 10 to 15 minutes for small or 15 to 20 minutes for large quiches. You may need to check on the quiches at the end to make sure they are cooked through. Pop out and let cool. Serve immediately or refrigerate for a grab-and-go treat!

Additional recipes:
Green onion, organic ham, collards
Roasted red pepper, onion, garlic, sautéed chard, asparagus
Green chile, bacon, green onion, tabasco
Spinach, sun dried tomato, black olive, oregano, garlicRoasted red pepper, shallot, spinach, kale, sausage

6 Large Muffins