PF Kitchen: Veggie Egg Muffin

INGREDIENTS:

• 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:

1. Preheat oven to 375 degrees.
2. 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.
3. Add in zucchini and red bell pepper, cooking an additional 2 minutes. Fill each muffin tin about half full with veggie mixture.
4. 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.
5. 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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