Chef notes
Eggs have gotten a bad rap in recent years, but they are full of protein and essential vitamins and minerals. Whip them up with some veggies for this traditional breakfast favorite.
Ingredients
- One 10-ounce package frozen chopped kale
- 2 large eggs
- 3 large egg whites
- 1/4 cup leek, chopped
- 1/4 cup sun-dried tomato, chopped
- 1/4 cup yellow bell pepper, seeded and chopped
Preparation
1.Preheat the oven to 350°F. Line a six-cup muffin pan with paper liners and spray with nonstick cooking spray.
2.If using frozen kale, microwave it for 2½ minutes on high, then drain away the excess liquid. Combine the eggs, egg whites, leek, sun-dried tomatoes, kale and bell pepper in a bowl and mix well. Divide the mixture equally among the prepared muffin cups.
3.Bake for 20 minutes, or until a knife comes out clean after being inserted in the center.
Note: These will stay fresh in the fridge for a few days, but they don’t freeze well.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—FattyLiver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.
