Pizza Omelet Egg Muffins (High)

Autophagy activators: SP, SU, SM, PO, VIT, SA

Makes 3 servings (6 muffins) • Prep time: 10 minutes • Cook time: 20 minutes

• 1 ½ teaspoons tea seed oil
• 6 large eggs
• 6 egg whites (reserved from Egg15 Low recipes)
• Dash of sea salt
• Dash of freshly ground black pepper
• 1 medium tomato, diced
• ½ cup fresh basil, chopped
• 1 tablespoon chopped fresh oregano, or ½ teaspoon dried
• ½ cup shredded fresh mozzarella cheese

1. Preheat the oven to 350°F. Grease six cups of a muffin tin with the oil.

2. In a large bowl, whisk together the eggs, egg whites, salt, and pepper. Set aside.

3. Evenly distribute the tomato, basil, and oregano among the greased muffin cups.

4. Evenly sprinkle ¼ cup of the cheese over the tomatoes and herbs.

5. Use a ⅓-cup measure to divide the egg mixture among the muffin cups, being careful not to overfill them.

6. Sprinkle the remaining ¼ cup cheese over the egg, dividing it evenly.

7. Bake for 15 to 20 minutes, until the eggs are set.

8. Serve immediately, or let cool completely and freeze (see freezing instructions).

Nutritional analysis per serving (2 egg muffins, not including extra egg whites): fat 17g, protein 17g, carbohydrate 4g

Nutritional analysis per serving (2 egg muffins, including extra egg whites): fat 17g, protein 25g, carbohydrate 4g