1 tsp Avocado Oil
3 1/2 tbsps Quinoa (dry)
2 tbsps Extra Virgin Olive Oil
2 cups Kale Leaves (finely chopped)
2/3 Tomato (diced)
4 2/3 Egg
2 2/3 tbsps Water
1/3 tsp Sea Salt
Preheat the oven to 350oF (177oC). Grease a muffin pan with the avocado oil.
Cook the quinoa according to package directions.
While the quinoa is cooking, heat the extra virgin olive oil in a large pan over medium heat. Cook the kale until wilted and tender. Remove from heat.
Add the cooked quinoa and the tomato to the wilted kale and stir to combine. Transfer the quinoa mixture evenly into the muffin cups of the prepared pan.
In a mixing bowl whisk the eggs until well scrambled. Whisk in the water and salt. Pour the egg mixture into the muffin cups to cover the quinoa, kale and tomatoes.
Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid on top. Remove from the oven, let cool and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately two egg muffins.
More Flavor: Add red pepper flakes or black pepper
Total Time: 30 minutes
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