Ingredients
1 tbsp avocado or coconut oil
1 red bell pepper, finely chopped (about 1 cup)
1 orange bell pepper finely chopped (about 1 cup)
½ cup mushrooms, chopped
4 green onions (white & green parts), finely chopped (about 1 cup)
1 tsp salt, divided
Pinch of pepper and garlic powder
8 large eggs
The Method
Preheat oven to 350°F
Heat oil over medium heat in a large skillet
Add bell pepper, mushroom and ½ tsp salt
Sauté vegetables until all are tender
Add green onions and remove from heat, allow to cool
Whisk together eggs and remaining ½ tsp salt, pepper and garlic powder
Pour mix into greased muffin tins or silicone molds
Bake for 20 minutes or until puffed and cooked through
Remove from oven and let cool
Optional: Top with a slice of tomato and a basil leave. Serve warm or refrigerate for up to 4 days.