I’ll be the first one to admit that I don’t know my way around the kitchen (just ask my husband), but since I started studying at the Institute for Integrative Nutrition, I started caring a lot more about controlling what goes into my food. Lately, my mission has been to make a healthy snack on the weekends that Joe and I can pick on all week long. I got this egg muffin idea (yay, mini omelets!) from Dietitian, Jenna Stock, and couldn’t believe how easy they are to make.

RECIPE

Ingredients:

a dozen eggs
vegetables (I like using peppers and onions)

How to:

Mix six eggs and six egg whites in a large bowl. (I like doing six and six to make sure I’m getting a substantial amount of protein without all of the cholesterol, but you can do full eggs or all whites if you’d like.)
Mix in chopped veggies of your choice. (You can add cheese here, too if you wish.)
Spray your muffin tray with cooking spray. (I like using coconut oil.)
Pour your mixture into each muffin spot on your tray.
Bake for 20-25 minutes at 350 degrees.