This is a recipe I love and make on a weekly basis. I originally got the idea from my Bubbie’s vegetable kugal except hers has potatoes and flour in it. So in my nutritionist fashion I adapted the recipe to suit my needs.

These egg muffins are the easiest things to make and keep nicely in the fridge for up to 4-5 days. Feel free to use whatever vegetables you like. I don’t eat dairy, but adding a sharp low fat cheddar cheese would give these egg muffins a nice strong flavor. You can eat the egg muffins cold or warm in the microwave.

Makes 12 regular size muffins (3 muffins = 1 serving)

4 whole eggs

8 whites

1 whole zucchini, finely chopped

1 whole red pepper, finely chopped

1 box of organic spinach, finely chopped

Olive oil spray

Salt and pepper to taste

Tabasco to taste

Preheat oven to 350F. Mix whole eggs with whites and whip until combined. Add salt, pepper and Tabasco to taste and set aside.  Using a food processor, finely chop vegetables one at a time. Using a metal strainer, strain all chopped vegetables to get rid of excess water. Spray muffin tin using olive oil spray. Using a tablespoon, spoon the vegetable mixture into each muffin cup. Pour egg mixture on top of vegetables. Only fill cup ¾ of the way full to allow muffins to rise. Bake for about 10-15 minutes or until the tops of the muffins are firm. Store in an airtight container in the fridge or freeze for later use.