4 tips for a healthy new you, plus a 50-calorie Egg Muffin Eup recipe

 

If you are going to start 2019 on the right foot, you need to start with breakfast.

Intermountain Healthcare's Registered Dietitian Nutritionist, Marysa Cardwell says a 50 calorie healthy egg muffin cup is a perfect way to start your day and the new year.

Cardwell also recommends these 4 tips: Eat breakfast, Increase vegetable intake, Stay hydrated Practice Intuitive Eating

 

Healthy Egg Muffin Cups

INGREDIENTS

1 tablespoon  olive oil

1 cup red pepper (measured after chopping)

1 cup green pepper (measured after chopping)

1 cup yellow onion  (measured after chopping)

2 cups spinach – roughly chopped

1 cup mushrooms

2 cloves garlic (minced)

4 whole eggs

4 egg whites

Hot sauce – optional

DIRECTIONS

  1. Preheat oven to 350degrees. Grease a standard non-stick 12-slot muffin pan - spray with cooking spray. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes - or until peppers are tender Add in spinach and mushrooms and cook for an additional 2 minutes In the last 30 seconds, add in minced garlic. Season with salt and remove from heat. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan. Bake for 15-20 minutes - or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately !Leftovers can be stored in an airtight container in the fridge for about 4 days or frozen.

 

https://showmetheyummy.com/healthy-egg-muffin-cups/

 

For more healthy recipes and tips to stay on track go to https://intermountainhealthcare.org/services/wellness-preventive-medicine/live-well/eat-well/

 

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.