Servings: 2
5gm carb per serving
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Ingredients
- 4 large eggs
- ½ teaspoon salt
- 1 medium tomato chopped
- ½ green bell pepper
- 1 tablespoon fresh chives finely chopped (or 1 teaspoon dried chives)
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Spray muffin tin with cooking spray and set aside
- In a bowl whisk the eggs and salt, then add in the chopped vegetables and chives and ¼ cup of the cheddar cheese and whisk to combine. Pour into prepared skillet and sprinkle remaining ¼ cup cheddar cheese on top.
- Bake for ~20 minutes, until just set.
Notes
Can be stored for 3-4 days in the refrigerator in a sealed container.
To reheat. Wrap in parchment paper (or a paper towel if you don’t have parchment). Set microwave power to 50%. reheat for 2- 3 minutes.
To reheat. Wrap in parchment paper (or a paper towel if you don’t have parchment). Set microwave power to 50%. reheat for 2- 3 minutes.
Nutrition
Calories: 240 kcal