As usual I wanted to cook eggs for dinner the night before our weigh in. There’s no real logic to this but we’re just going to roll with it.
I’d seen a sort of version of this in Janeva’s book using cauliflower and an ip omelet packet but I wanted to use real eggs.
I roasted 1 cup of broccoli in the cast iron pan with 1 tsp butter flavored olive oil at 450 for about 15 minutes. Tossed in two whole garlic cloves so I could add a little roasted garlic to the muffins. In the meantime I sautéed 1/2 cup of mushrooms and 1/2 cup yellow peppers, some roasted nm green chile, fresh parsley, fresh cilantro, salt, and some garlic powder.
I used extra large parchment liners in the muffin pan and separated the vegetables into the muffin cups. I managed to fit them all in six cups.
Then beat 4 eggs, 2 egg whites (to equal 8 ounces of protein) with 1 tsp butter flavored olive oil, chopped up one of the roasted garlic cloves, 1/4 tsp baking powder, 1/4 cup water.
Poured them evenly over the vegetables and baked at 400 for 25 min.
They were pretty good and really filling!
Noelle's Ideal Protein 