Did you know that we should be eating between 2 1/2 to 6 1/2 cups of vegetables per day?  I don’t know about you, but, for me, that can sometimes be hard to do.  I’m thinking I’ll give these a whirl to help with my “needed” consumption.  🙂

  • 6 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 oz. shredded fontina cheese  *I will probably use veggie cheese in mine.  😉
  • 1 cup loosely packed chopped chard
  • 1 small leek, thinly sliced crosswise
  • 1 cup mushrooms, thinly sliced
  • 1 cup sliced asparagus
  • 4 oil-packed sundried tomatoes, finely chopped
  1. Preheat oven to 350 degrees.
  2. Whisk together eggs, salt, and pepper in medium bowl.
  3. Stir in cheese, chard, leek, mushrooms, asparagus, and tomatoes.
  4. Spoon mixture into 12 lightly greased muffin cups.  Bake 20 – 22 minutes, until just set.  Let cool 5 minutes, remove from tins, and serve immediately, or cool completely and refrigerate or freeze.

Don’t these sound great?!


Lisa xoxo

Better Nutrition, May 2018

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