Quinoa, zucchini and mushroom muffin

Ingredients

• 1 ¼ cup raw quinoa

• 3 medium zucchini, shredded

• 2 cups button or cremini mushroom, sliced

• 1 tbsp avocado oil

• 1/2 tsp sea salt

• 1/2 tsp garlic powder

• Black pepper (optional)

• 6 eggs, beaten

• 1/4 cup shredded mozzarella cheese or cheddar cheese

Instructions

1. Cook quinoa according to package instruction. Once cooked, set aside to cool down.

2. In a large frying pan, heat avocado oil using medium heat, add onion and saute until translucent (about 5 minutes) before adding in mushroom and zucchini Saute until zucchini soften. Turn off heat and set aside.

3. In a large bowl, beat egg and add salt and pepper to taste. Add sautéed vegetables and quinoa and mixed well.

4. Grease a standard 12-cup muffin pan, preferably nonstick, with avocado oil or coat with cooking spray. Fill 12 or 18 muffin tray wth 2/3 egg mixture, sprinkles shredded cheese evenly on top.

5. Bake at 375F on the middle rack of the oven and cook for 18-20 minutes or until egg is done (egg not watery).

6. Transfer pan to wire rack and let cool for about 5 minutes. Using a knife or thin rubber spatula, carefully go around edges of each muffin to gently release from pan. Eat warm or at room temperature.

Notes

This is very versatile recipe – you can use any of the combo vegetables and it will taste amazing.

Try the following combo

*Mushroom and spinach

*Red pepper and mushroom

*Green peas and spinach