This is such a quick, easy yummy breakfast recipe. You can make these Monday morning and refrigerate them to have a quick, tasty, healthy breakfast later on in the week.
1 Medium size zucchini, shredded with grater 1/2 Cup of finely chopped spinach 1/2 Yellow onion, chopped 4 Eggs, beaten 1/2 Cup water Pink Himalayan salt to taste Olive Oil Cooking Spray
1. Preheat the oven to 350 degrees. 2. Spray mini muffin pan (or regular size muffin tin) with olive oil spray 3. Spray a large skillet with olive oil cooking spray, add zucchini, onion & spinach and cook until soft 6.8 minutes. 4. In a mixing bowl, beat eggs, water and salt. Add in vegetables, and divide among the cups. 5. Bake on 350 until eggs are set, about 15 minutes for mini muffin pan, or 30 for regular size.
This can be refrigerated up to a week! This recipe is also gluten free, nut free, soy free & sugar free!