Green Egg Muffin

Ingredients

• Kale

  Raw

  3 cup, chopped or 201g

• Onions

  Raw

  ¼ medium or 28g

• 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°F. Spray a muffin tin with cooking spray and optionally line with muffin liners.
2. In a microwave-safe bowl, steam the chopped kale in the microwave for 2–3 minutes until soft and wilted. Transfer to a large bowl and set aside.
3. Add diced onions to the same bowl and microwave for about 1 minute to mellow the raw taste. Add to the bowl with kale.
4. Mix in cilantro, oregano, jalapeño, salt, and pepper with the kale and onion mixture. Stir to combine and set aside.
5. In a separate bowl, whisk together whole eggs, egg whites, salt, and pepper until the mixture is smooth and ribbons off the whisk.
6. Evenly distribute the vegetable mixture among the 12 muffin cups.
7. Pour the egg mixture over the vegetable mix in each cup, using about 1/3 cup per muffin.
8. Bake for about 30 minutes until the muffins are golden brown and puffed.
9. Let muffins cool in the pan for a few minutes before transferring to a cooling rack to prevent them from becoming rubbery. Store in the fridge and reheat as needed.

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