Egg is the most biologically available protein. It is an excellent source of B-vitamins, amino acids, and healthy fat. Contrary to popular belief, eating the egg yolk will not raise your cholesterol or increase your risk for heart disease.
This TRUE Gluten Free Recipes from Casey is most Eggcelent (pun intended).
12 eggs, beaten
1 zucchini squash, shredded
8-10 slices bacon, cooked and broken into pieces
1 cup roast bell pepper, cut into small pieces
4 cups fresh spinach
1/2 cup chopped tomatoes
Baby Bella mushrooms, large chunks
1/4 cup chopped jalapeños, if desired
Salt and ground pepper to taste
1/2 cup fresh chives
Preheat oven to 375 degrees.
Sauté squash and mushrooms in olive oil until tender and browned. Add the spinach and cook until the spinach is limp. Put 12 eggs in a large bowl and stir. Add the rest of the ingredients and stir gently. Use grape seed oil to lightly grease the muffin tins. Distribute egg mixture evenly into the tins.
Bake for 20-25 minutes until inside is cooked and eggs are no longer runny.
Add any of your favorite omelet ingredients for a healthy breakfast to go!
Need TRUE gluten free recipes that are delicious? Check out Dr. Osborne’s cookbook – Glutenology – Healthy Recipes for the Gluten Free Warrior
More of Casey’s Kitchen TRUE Gluten Free Cooking episodes can be watched here…
All the best,
Dr. Osborne – AKA – the Gluten Free Warrior