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Prep Time: 0 mins | Cook Time: 35 mins | Makes: 1 dozen

Ingredients

• 9 eggs

• 1½ c ricotta

• 2 Tbsp dried herbs 4 Tbsp fresh

• 1 tsp Dijon mustard

• 2 tsp extra virgin olive oil

• 2 c vegetables, chopped, such as broccoli, red pepper, onion, mushroom, tomato

Directions

1. In a large mixing bowl, crack eggs and whip. Add ricotta, herbs, mustard and whip again.

2. Heat a small amount of oil in a medium skillet. Add mixed vegetables and sauté until soft, about 3-5 minutes. When cool, add to egg mixture and divide among lightly oiled muffin tins.

3. Bake 25-30 minutes in a 350 degree oven. Eggs are done when they have puffed up and remain solid when shaken. Remove and serve warm.

Nutrition: (per 2 muffins) Calories: 210 kcals | Total Fat: 13 g | Saturated Fat: 5 g | Sodium: 180 mg | Carb: 6 g | Protein: 18 g | Fiber: 1 g.

Providence Heart Guide 2022
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