- 4 eggs, whisked - ½ cup mushrooms - ½ cup scallions - ½ cup tomatoes, sliced - ½ tsp paprika - ½ tsp cumin - ¼ tsp oil (any healthy fat list on phase 1 sheet) - Sea salt and pepper to taste
1. Preheat oven to 375° F. 2. In a hot non-stick skillet with oil—add mushrooms, leeks, sea salt and pepper; let cook. 3. Add scallions; let cook. 4. Before the scallions change color, add tomatoes, paprika and cumin; remove from heat and let cool down. 5. Once the vegetables have cooled down, in a small bowl, mix together with the whisked eggs. 6. Lastly, pour mixture into a few muffin tins; place in oven until cooked. 7. Enjoy!
SERVINGS: makes 1 serving.
Each serving = 4 oz. lean protein, 1 cup select vegetables, ½ cup occasional vegetables