12 MUFFINS | 40 MINUTES
MACROS
carbs - 5g | fiber - 1g | fat - 4g | protein - 6g
INGREDIENTS
olive oil spray
1 tablespoon olive oil
½ medium onion, diced
⅓ cup chopped bell pepper
2 garlic cloves, crushed
1 medium tomato, diced
6 ounces ham, diced
2 cups baby spinach
5 large whole eggs, beaten
4 large egg whites
⅓ cup unsweetened nut milk
⅓ cup gluten-free flour
½ teaspoon salt
⅛ teaspoon black pepper
INSTRUCTIONS
PREHEAT oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
HEAT the oil in a large nonstick skillet over medium heat.
SUATÉ onions and salt for 5 minutes, until soft, add bell peppers, garlic, tomato, and ham, and sauté for another 5–7 minutes. Add spinach and cook until wilted, about 1 minute. Set aside.
MEANWHILE, in a large bowl, whisk the eggs, egg whites, milk, flour, salt and pepper until smooth.
ADD the cooked ham to the bowl and mix well.
POUR into the prepared muffin pan and bake for 28–30 minutes, or until firm.
ENJOY!
Kid Tip: Cut with small cookie cutter shapes to make for “fun food.”
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