What you need:
- 1 lbs. mushrooms (thinly sliced)
- 3 cups steamed broccoli (cut into small pieces)
- 150 g Allégro Cheese (4% - any flavor – grated)
- 4 green onions (chopped)
- 1 tsp. Italian Seasoning
- 1 tsp. garlic powder
- Salt & pepper to taste
- 1.5 tsp. olive oil
- 6 whole eggs
- 6 egg whites
- Muffin tray
What you do:
- Preheat over at 350ºF.
- In the meantime spray a large pan with non-stick spray, and sauté mushrooms and onions on high heat until browned.
- While the mushrooms are cooking, place steamed broccoli in large bowl, add olive oil, Italian seasoning and garlic powder and mash with a fork until chunky.
- Once the mushrooms are done, add them to the broccoli, mix and set aside to cool.
- Once room temperature add the grated cheese salt and pepper.
- Spray muffin tray with non-stick cooking spray and add the broccoli, mushroom, cheese mixture ¾ full (should have enough for 6 muffins).
- Now beat eggs and egg whites in a bowl until fluffy, add salt and pepper.
- Pour egg mixture over the vegetables in the muffin tin.
- Bake 10-15 minutes (until eggs set on top).
- Enjoy! (these can be refrigerated or frozen for later use)
Nutrient breakdown per serving:
- Calories: 187
- Fat: 7
- Carbs: 10
- Protein: 23
- Fiber: 2