Vegetable Egg Muffins

Ingredients

• Extra-virgin olive oil (for the pan)
• 2 cups diced red bell pepper (about 2 medium)
• ½ cup chopped scallions
• 9 large eggs
• 1 garlic clove (grated)
• Heaping ½ teaspoon sea salt
• Black pepper, freshly ground
• 3 tablespoons all-purpose flour
• ¾ teaspoon baking powder
• ⅓ cup crumbled feta cheese

Method

1. First, set the oven to 350°F.
2. Then, grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
3. Next, in a large bowl, whisk the eggs. Add the garlic, salt, and several grinds of pepper, then sprinkle the flour and baking powder on top. Whisk well to combine. It’s ok if a few clumps of flour remain in the mixture.
4. After that, divide the egg mixture evenly into the muffin cups (you’ll use about a scant ¼ cup in each one). Sprinkle the feta on top.
5. Finally, bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.