Ingredients

• 6 whole eggs. Try to buy organic eggs whenever possible.
• A cup of egg whites.
• Variety of vegetables you have in your fridge. I used 1/4 cup of peas, onions, diced zucchini, finely diced.
• A pinch of turmeric powder, salt and pepper.
• 1/4 cup low fat grated mozzarella

Prep Instructions

1. In a bowl add eggs and egg whites, turmeric, salt and pepper and mix well.
2. Prepare ramekins or muffin forms spraying each with a bit of olive or coconut oil.
3. Add into each ramekin / muffin form a small portion of the veggies but not more than half.
4. Pour the whisked eggs and egg whites mixture in the ramekins / muffin forms filled with veggies.
5. Heat the over to 200 degrees Celsius and bake the egg muffins for 15 minutes.
6. Remember not to fill ramekins / muffin forms more than in 2/3. The egg muffins will grow in the cooking process.
7. Set aside and let the muffins cool down and pack for office breakfast and store the rest in the freezer. Always pack and label frozen meals so you know what is inside the package. Believe me it is worth the effort.

Nutrition Facts & Tips