Page 116 - 18-26 Oct 13, 21
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Carb-Free
Egg Muffins
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INGREDIENTS DIRECTIONS
Vegetable Mixture Make the Muϒns
2 onions, ¿nely diced Saute the onions over low heat with oil for about
1 tablespoon oil half an hour. Stir occasionally. The onions should
4 zucchini, cut into cubes brown but not burn. Add one tablespoon water if
(about 1/2 inch) onions are cooking too quickly.
2 teaspoons Soy Sauce
2 cloves garlic, minced or 2 Preheat oven to roast at 400 degrees Fahrenheit.
cubes Frozen Garlic Mix the zucchini, soy sauce, garlic and oil in a
1 teaspoon oil bowl and mix to combine well. Spread onto a large
Egg Mixture cookie sheet that has been covered in Easy Baking
Parchment Paper. Roast for 20 minutes. Let cool for
6 whole eggs plus 2 whites 10 minutes.
(1/3 cup Egg Whites)
1 heaping tablespoon Lite Set oven to 350 degrees Fahrenheit. Combine
Mayonnaise all the ingredients for the egg mixture in a large
2 tablespoons milk bowl. Add onions and roasted zucchini and mix.
1/2 cup shredded cheddar Spoon into well greased muϒn tins and bake for
cheese 20 minutes, or until tops spring back when lightly
1/2 teaspoon salt touched.
black pepper, to taste
Cool for ¿ve minutes, then use a knife to cut
around the edges of the muϒns and remove
from pan. Let cool on a plate. Refrigerate if not
using right away. Best served warmed or at room
temperature.
Y-9 The Bulletin 718.387.0123 • Ads@willbulletin.com October 13 '21
