Broccoli – Broccoli is a wonderful source of magnesium, B6, E, folic acid & fiber. Our B vitamins are necessary co-factors for the metabolism of of our macronutrients. The fiber is helpful in blood sugar stability. It also contains compounds that help with methylation which can improve the overall functioning of the body.
Kale – Kale is rich in calcium, vitamin C, vitamin B1, B2, B6 & also vitamin E. It is also high in beta carotene, lutein and zeaxanthin. It is also high in fiber.
Red Bell Peppers – These tasty peppers are a great source of vitamin B6, magnesium, potassium, fiber and surprisingly fiber. It is also very rich in vitamin A, C and folate. These are a part of the Eating for Health spectrum that will support creating blood sugar stability.
- 12 pastured eggs
- 1½ c. raw broccoli, chopped
- ½ c. bell peppers (red, yellow) chopped
- 1 c. lacinato kale, destemmed
- 1 Tb. fresh chives, chopped
- ½ tsp. salt (optional)
- ½ tsp. pepper
Pre-heat oven to 350 degrees.
Place all veggies and chives in food processor and pulse until they are finely chopped, but not pureed or liquefied.
Crack eggs in a separate bowl and beat.
Add vegetables to eggs.
Pour eggs into muffin cups about 2/3 full.
Bake approx. 25 minutes.
Cook until center is solid.