On the Go: Glucose Regulating Eggs

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Makes: 6 muffins (about 3 portions)
Prep time: 8 mins
Total cook time: 22 mins

Ingredients

  • a knob of butter or ghee

  • 4 mushrooms, finely sliced

  • 1 small red pepper, deseeded and finely chopped

  • 4 longstem broccoli, tough ends discarded, finely chopped

  • 6 eggs, whisked until completely smooth

  • 35g feta, crumbled (optional)

  • Fresh Chives or Cilantro

  • Added Protein: Cup of chicken or ham

  • season too taste (salt, pepper, spices of choice)

Method

  • Preheat the oven to 375 F. Brush the cups of the muffin tin with ghee or lard, set aside

  • Melt the butter or ghee in a medium frying pan on a medium heat. Add the sliced mushrooms, sliced spring onions, and chopped broccoli and fry them for 3-4 minutes, until softened. Set them aside to cool a little

  • In a separate, large bowl, generously season the whisked eggs with seasonings.

  • Add the cooled vegetables, red pepper, fresh herbs, cooked meat and crumbled feta (optional) to the eggs and stir to combine. Spoon the mixture equally into the cups in the muffin mould.

  • Bake the muffins in the oven for 16-18 minutes, or until risen and set. Leave them to cool slightly before removing from tin. Muffins can keep in an airtight container in the fridge for 2 days.

 
Recipe adapted from Glucose Goddess