Serves: 12 servings


1 Tbsp olive oil
½ yellow onion, chopped
2 cloves garlic, minced
½ zucchini, shredded
1 red bell pepper, chopped
8 large eggs
2 cups arugula, roughly chopped
¼ cup shredded Parmesan cheese
Salt and pepper, to taste


Mexican-style eggs

Skillet Veggie and Cheese Stuffed Shells

Stuffed Veggie Pizza Rolls


Preheat oven to 375 degrees F. Coat a muffin tin with spray and set aside.

In a large skillet on medium heat, drizzle olive oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and red bell pepper, cooking an additional 2 minutes.

Fill each muffin tin about ⅔ full with veggie mixture.


Basic Stovetop Scrambled Eggs

Zesty Eggplant Frittata

In a large bowl, whisk together eggs, arugula, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill.

Bake muffins for about 20 minutes, until they’ve risen and are slightly browned. Enjoy!


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May 17, 2017