A Recipe for Herbed Parmigiano Egg Muffins

Ingredients: Serves four

4 eggs

2 small red potatoes (small dice)

1 zucchini (grated or chopped spinach)

1 cup Parmigiano Reggiano cheese (grated)

2 cloves garlic (minced)

1 shallot (minced)

1/2 cup parsley (chopped)

2 tbsp olive oil

1 dab of butter

1/2 lemon (juiced)

1 teaspoon sea salt, to taste

1/4 tsp fresh ground pepper (to taste)

1/2 cup organic cream or nut milk (optional)

Preparation:

Dice the potatoes

(cut the red potatoes into small cubes).

Grate the zucchini, then squeeze out any

excess moisture using a kitchen towel.

Mince the garlic and shallots

(chop the garlic and shallots finely).

Chop the parsley

(roughly chop the fresh parsley).

Grate the Parmigiano Reggiano cheese.

Cooking Instructions:

Heat the Pan: Place a non-stick pan over medium heat. Add olive oil and a small dab of butter.

Cook the Potatoes: Once the butter melts, add the diced potatoes and sauté until golden, sprinkling with a 1/2 tsp. of salt.

Add the Vegetables: When the potatoes are nearly browned, add the minced garlic, shallots, and grated zucchini. Sauté for an additional 3 minutes.

Prepare the Egg Mixture: In a bowl, whisk together the eggs, 1/2 teaspoon salt, cream (if using), and the juice of half a lemon until frothy and airy. Stir in the chopped parsley.

Prepare Muffin Tins: Preheat the oven to 350°F (175°C). Grease the muffin pans with olive oil.

Layer the Potatoes: Spoon the sautéed potato mixture into greased muffin tins.

Add the Egg Mixture: Pour the egg mixture over the potatoes in each muffin tin.

Top with Cheese: Sprinkle grated Parmigiano Reggiano cheese on top.

Bake the muffins at 350°F (175°C) for 10 minutes or until just set and lightly golden. Allow the muffins to cool slightly before removing them from the muffin tins.

Laurie Richardone is a seasonal gluten free chef and certified health coach. To work with Laurie, visit LaurieRichardone.com