Egg muffins with vegetables

These egg muffins with veggies are the perfect choice for a quick, nutritious and low-carb snack or a light in-between meal. They are rich in protein, vitamins and minerals thanks to the eggs, spinach and red peppers. They're easy to prepare and perfect to make in advance - just store them in the fridge or freezer to have a healthy option on hand at all times.

Suitable for:

• People looking for a healthy low carb snack
• Dietary regimens involving increased protein intake
• Meal planning and food preparation for the week

🥗 PORTIONS: 12 | ⏳ PREPARATION TIME: 10 MIN | 👩‍🍳COOKING TIME: 15-20 MIN

INGREDIENTS

• 10 large eggs
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/3 cup green onions, chopped
• 1 cup diced red bell pepper
• 1 cup spinach, chopped
• cooking spray

METHOD OF PREPARATION

• Preheat the oven to 180°C.
• In a bowl, whisk together the eggs, onion powder, garlic powder, black pepper and salt and set aside.
• Add the green onions, peppers and spinach to the egg mixture and mix well.
• Spray a 12 muffin pan thoroughly with non-stick cooking spray. Pour in the egg mixture, filling each compartment to 3/4 of its volume.
• Bake for 15-20 minutes or until the egg muffins look done.
• Cool for 2-3 minutes in the pan, then remove and serve.

Note: Store in the refrigerator for up to 5 days or in the freezer in an airtight container, each muffin individually wrapped, for up to 3 months.

👉 Nutritionist's adviceA: If you want more flavor, you can add other veggies like mushrooms or zucchini, or some low-fat cheese.

NUTRITIONAL VALUES (on a muffin)

Calories: 67 kcal

Protein: 6 g

Fats: 4 г

Carbohydrates: 2г