Ingredients:
- 4 Egg Whites
- 4 Eggs
- Juice of 1/2 Lemon
- 1 Tbsp fresh Thyme
- 1 Tbsp Dijon or Brown Mustard
- 1/8th tsp. Red Chili Pepper Flakes
- S&P to taste
- 4 oz. Gruyere cheese – grated
- 3 Cups Shopped Broccoli Florets (from approx two med sized heads)
- 1/2 Cup Diced Broccoli Stems
- 2 Cups Diced Mushrooms
- 1 Shallot Diced
- 2 Clove Garlic Diced
- 1 Tbsp Olive Oil
Directions:
- Combine first 7 ingredients, whisk and set aside.
- Cook the shallot, and onion and Diced Broccoli Stems in Olive Oil until tender. Add Mushrooms till and cook till tender. Add Broccoli Florets last and cook for approx 3 more minutes until just beginning to cook. Turn off and remove from heat.
- Spray 12 muffin tin pan with cooking spray of choice.
- Layer veggies in the bottom, top with cheese and divide the egg mixture evenly between the 12 muffins.
- Cook 375 degrees for 16 minutes turning at the half way mark for an even bake.
