Eggs, seasonings and veggies are whisked together, then poured into muffin cups and baked. Stash any leftovers in the freezer, then pop in the microwave for a quick, high-protein snack.
- 1 ½ cups chopped mixed vegetables (onion, asparagus, broccoli, capsicum, etc.)
- 1/3 cup grated parmesan cheese
- 12 eggs
- ¼ cup milk
- 1 tbsp olive oil
- ½ tsp. black pepper
- ½ tsp. salt
Preheat oven to 190º degrees.
Heat olive oil in a skillet over medium heat; add vegetables and cook, stirring, until softened.
Whisk together eggs, milk, salt, pepper; stir in parmesan cheese and cooked vegetables. Ladle mixture into muffin cups. Bake in oven until eggs are set and lightly browned,
about 20 minutes. Makes 12 muffins.