Egg Muffins

Ingredients:
6 eggs
seasoning or spices that you like 
(sea salt, black pepper, turmeric, etc.)
veggies or protein that you like 
(spinach, tomato, broccoli or ham, bacon, etc.)
cheese (optional)

Directions:
Preheat your oven to 400.  Grease a muffin tin with olive oil or coconut oil. In a large bowl mix together (whisk) 6 eggs. Add in any seasoning you like - sea salt, pepper, turmeric, etc. next, add about 2 cups of any vegetables of choice that are chopped. Here, add in any cheese - about 1/2 cup or protein that is precooked. The veggies don’t have to be cooked ahead of time! Mix all together. Add the mixture to the prepared muffin tin. Bake for about 25 mins! They will rise & fluff up but sink a bit once cooled. 

Spinach and Artichoke Frittata

Yield 4 to 8 servings


Ingredients:

10 large organic eggs
1/2 cup mascarpone
3 Tbsp chopped fresh basil
2 Tbsp chopped fresh tarragon
1 tsp sea salt
2 Tbsp olive oil
6 oz. marinated artichoke hearts, chopped
5 oz. container baby spinach, roughly chopped

Directions:
1) Heat the broiler to high and place a rack in the center of the oven.
2) Whisk together the eggs, mascarpone, basil, tarragon and 1/2 teaspoon salt in a medium bowl. Set aside.
3) Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.