EGG MUFFINS
Ingredients
- 4 eggs
- 1 teaspoon chopped chives
- 1 teaspoon Purella ground flaxseed and ground psyllium husk
- A pinch of Purella Himalayan salt
- Freshly ground pepper
- 2 teaspoons roasted sunflower seeds
- A handful of spinach
- 1 small zucchini
- beet or amaranth sprouts
- 1 teaspoon Purella maca
Preparation
- Wash the zucchini and cut it into half-slices, then grill in a pan
- Wash the spinach and sauté it in a little oil, salt it, drain, and chop
- Beat the eggs, add the vegetables, ground flaxseed and ground psyllium husk, maca, sunflower seeds, salt, and pepper
- Pour the mixture into silicone muffin molds (6–8 depending on the size of the eggs and molds)
- Bake for 15 minutes at 180 degrees
- Serve with sprouts