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SPRING FRITTATA MUFFIN BITES

If you are looking for something tastier and easy to prepare then click here for Genevieve’s recipe for Spring Frittata Muffins. Swap those high sugar muffins for a high-protein, quality fat, and low carb version that is easy & portable. Swap those high sugar muffins for a high-protein, quality fat, and low carb version that is easy & portable.

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BONUS: Make 1 batch, and it lasts all week!

Makes 9 large or 12 medium muffins,

  • 1 1/2 cups organic liquid egg whites

  • 2-3 whole eggs (or additional 3/4 cup whites)

  • 1 cup chopped asparagus

  • 1 cup chopped cremini or button mushrooms

  • 3-4 canned artichoke hearts, squeezed of excess moisture and chopped (optional)

  • 1/4 cup diced onions

  • 1/4 cup unsweetened almond milk OR 1/4 cup plain greek yogurt or organic milk

  • Organic olive oil cooking spray

OPTIONAL PROTEIN BOOST: 1 link Organic Chicken or Turkey sausage (casing removed,) or 1/4 cup feta cheese crumbles

In a non-stick skillet, add onions and 1/2 cup water. Cook over medium until liquid has evaporated, if using sausage, add to pan, and break up with spatula. Cook for 2-3 minutes, add mushrooms and sprinkle with sea salt. Cook until mushrooms have released their liquid and pan is dry. Add asparagus and artichoke hearts, spray with a bit more olive oil spray, and cook until golden. Let cool.

Preheat oven to 350 degrees. In a bowl, whisk together eggs and dairy or almond milk, pinch of sea salt and black pepper. Spray 12-part muffin tin with olive oil spray. Portion equal amounts of cooked vegetables into the base of each muffin. Pour egg mixture over top of each, and sprinkle with a few feta crumbles (if using.) Bake for 15-20 minutes until puffy and lightly golden.

Genevieve Greco is our Nutrition Specialist and owner of Green Spoon Nutrition. For more information about her services you can check out her web site at www.greenspoonnutrition.com

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