- 6 Eggs
- 0.5 cup Spinach, cooked
- 0.5 cup Finely Grated Carrot
- 0.5 cup Finely Grated Zucchini, squeezed dry
- 0.5 tbsp Olive Oil
- 1 tbsp Fresh Parsley or Dill, finely chopped
- Salt, for taste
Directions
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin with olive oil.
- In a bowl, whisk eggs with salt and olive oil until well combined.
- Stir in chopped spinach, grated carrot, grated zucchini, and fresh herbs if using.
- Divide mixture evenly among muffin cups.
- Bake 18–22 minutes, until muffins are set and lightly puffed.
- Cool slightly before removing from pan. Serve warm or at room temperature.
Nutrition Facts
| Total Servings | 3 |
| Single Serving Size | 2 Egg Muffins |
| Amount Per Serving | |
| Calories | 235 |
| Total Fat | 17 g |
| Saturated Fat | 4.5 g |
| Sodium | 220 mg |
| Carbohydrates | 6 g |
| Protein | 18 g |
