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PF Kitchen: Veggie Egg Muffin

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Veggie Egg Muffin

  • 1T olive oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ zucchini, shredded
  • 1 red bell pepper, chopped
  • 8 large organic eggs
  • 2 cups arugula, roughly chopped
  • ¼ cup shredded Parmesan cheese
  • Salt and pepper, to taste
PREPARATION: Preheat oven to 375 degrees. Coat a muffin tin with spray and set aside.In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about half full with veggie mixture.  In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.  Bake muffins for about 20 minutes, until they’ve risen and are slightly browned. Makes 12 muffins.  Enjoy! NUTRITIONAL INFORMATION: Serving Size: 1 muffin • Calories: 75 • Fat: 5 g • Saturated Fat: 12 g • Carbs: 3g • Fiber: 1g • Protein: 5g • Sugar: 1g
Reference:  www.eatyourselfskinny.com
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