Green Egg Muffin

Ingredients

• Kale

  Raw

  3 cup, chopped or 201g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Egg white

  Raw, fresh eggs

  11 large or 363g

• Egg

  Whole, fresh eggs

  12 extra large or 672g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray and line it with muffin liners (optional).
2. In a medium microwave-safe bowl, steam prepped kale in the microwave for 2–3 minutes until soft and wilted. Place in a large bowl and set aside.
3. In that same microwave-safe bowl, add diced onions and microwave for about 1 minute. This helps take away some of the strong, raw oniony taste. Add onions to the bowl with the kale.
4. Add cilantro, oregano, jalapeño, salt, and pepper to the same onion/kale mix. Stir to combine. Set aside for now.
5. In a separate large bowl, whisk together whole eggs, egg whites, salt, and pepper. You want the mixture to ribbon off the whisk and be fully scrambled.
6. Distribute the veggie mixture evenly between your 12 muffin cups.
7. Distribute egg mixture evenly between the cups, pouring over the veggie mix, about 1/3-cup measuring cup per muffin.
8. Bake for about 30 minutes until the muffins are golden brown and puffed up.
9. Let cool in pan for a few minutes and then remove to a cooling rack. Try to remove them to a rack as soon as you can safely do so, while keeping the muffins intact. If they sit in the pan too long, they continue to steam, and the texture can get rubbery. Store in your fridge and reheat in a counter-top oven or microwave.
10. Recipe inspired by: http://www.popsugar.com/fitness/Gluten-Free-Egg-Muffin-Recipe-21246068

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