1 red bell pepper, seeded and thinly sliced
2 cups of chopped spinach
¼ cup of chopped fresh parsley and/or cilantro
¼ teaspoon of dried herbs
1 cup of canned beans
¼ cup of crumbled feta cheese
4 cups of greens
- Preheat oven to 400 °F. Coat a 12-cup muffin pan with cooking spray and set aside.
- Coat a large skillet with cooking oil and place over medium heat. Add the bell pepper, spinach, parsley or cilantro, and dried herbs. Cook for 3-4 minutes, stirring occasionally until the vegetables start to soften.
- In a large bowl, whisk together eggs, beans, cheese, and cooked veggies. Pour mixture into 8 muffin cups. Bake 10-12 minutes or until the eggs are cooked firm all the way through. Serve over greens.
From Gut Balance Revolution by Gerard E. Mullin