Clearly you are an egg lover, otherwise you wouldn’t be here!
Hi, fellow egg lover! My name is Ferly and if I could take eggs on long romantic walks I would.
Eggs make everything better! It light, it’s tasty, and it’s a great source of Protein. We have just launched our At Home Booty Building Program called 3XT CAKE (CAKE being slang for Booty), and when building muscle, proper protein intake is a priority. So I started experimenting with different protein-packed meals and came across this little beauty.
Adapted from Show Me The Yummy by Jennifer Debth.
The great thing about it is that you can make plenty of it and store in the the fridge for those moments in the day where you just (desperately) want a snack.
I can’t wait for you to try it (and love it)!
Let’s get to it.
INGREDIENTS:
- 4 eggs
- Red Bell Pepper*
- Green Bell Pepper*
- Yellow Onions*
- Spinach*
- Garlic* (minced)
- Salt••
- Mushrooms* (optional)
- Olive Oil (or your cooking oil of preference)
- Cooking spray
•You add as much or as little veggies as you want, that’s why I’m not giving you how much of each veggies to use.
••Use as much salt or as little salt as you’d like (I suggest a pinch or 2).
Step #1:
I started by chopping some veggies like red pepper, green pepper, yellow onion, and baby spinach! You can also add mushroom if you’d like. And how small or big you chop up your veggies is up to you!
Step #2:
Then I minced some garlic and set it aside.
Step #3:
I cracked 4 eggs into a large measuring cup and whisked it (use a measuring cup so pouring mixture into Muffin Tin is easier later on).
Step #4:
I then heated a medium pan over medium heat.
Step #5:
Once the pan was hot, I added olive oil to coat the pan. It was time to cook the veggies! I threw my chopped veggie-mix (red pepper, green pepper, yellow onion) into the heated pan, added a pinch of salt, and sautéed it until peppers were tender (set a timer for about 5-7 minutes).
Step #6:
While cooking, I pre-set oven to 350º F and greased muffin pan with cooking spray. I set that aside, went back to my pan and stirred once in a while so nothing would overcook.
Step #7:
After my timer 5-7 minute went off, I checked to make sure my peppers were tender. They were! So I finally added the spinach to the pan (and this is when you’d add mushrooms, too, if you’d like) and cooked it for another 2 minutes. IN THE LAST 30 SECONDS, I threw in the minced garlic.
Step #8:
I poured the veggies into the measuring cup with the whisked eggs. This is when you should taste and add more salt if needed, or even add hot sauce of choice!
Step #9:
Once satisfied with how it tasted, I poured mixture evenly into the muffin pan. It was perfect for making 12 muffins! I let them bake for 15 minutes at 350ºF. You know they are done when the top of the muffins are firm to the touch!
Step #10:
I let it cool in the pan for a few minutes before trying to remove the muffins from its “slots”.
I served them hot to my husband (and myself), while I let the others cool on a rack.
That’s it you guys! A 20 minute recipe that is easy, healthy, and tasty! No guilt, only goods!
You can store these muffins in the fridge for 4-5 days! It’s normal if you see water at the bottom of your container (that’s from the veggies).
You can also freeze them for up to 3-4 months! Just make sure they cool completely before putting them in a zip-lock bag. Whaaaat! (excited emoji)
I reheat them in the microwave, but you can also reheat them in the oven at 350ºF for about 5-10 minutes, depending on how many you are reheating. If you are reheating from frozen, you will need more time.
EACH MUFFIN PACKS LESS THAN 50 CALORIES.
EATING WITH CONFIDENCE YOU’RE GIVING YOUR BODY A LITTLE BIT OF EVERY GOOD THING AND ENJOYING EVERY BITE WHILE YOU’RE AT IT IS A LITTLE PIECE OF HEAVEN ON EARTH!
Happy and Healthy eating…