INGREDIENTS:
3 Large Eggs
2 Tbsp Milk
2 Tbsp raw Parmesan, grated
ΒΌ Cup organic Asparagus, diced
3 Sun Dried Tomatoes, packed in oil and diced
DIRECTIONS:
Preheat the oven 375 degrees.
Spray or grease mini muffin tins with grapeseed oil spray or butter.
Whisk the eggs and milk together. Add the cheese, tomatoes and vegetables.
Add a heaping tablespoon of egg/vegetable mixture to each muffin cup.
Bake for 12-14 minutes.
Cool and serve.
About the author
Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth.
Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification.
You can also find her on Facebook and Google+
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