Greek Egg Muffins (High)

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

Makes 3 servings • Prep time: 10 minutes • Cook time: 20 minutes

• 2 teaspoons tea seed oil
• 1 cup chopped spinach
• 6 large eggs
• 6 egg whites (reserved from Egg15 Low recipes)
• Dash of sea salt
• Dash of freshly ground black pepper
• 6 pitted black olives, chopped
• 1 medium tomato, chopped
• 1 ½ teaspoons dried oregano
• ½ cup feta cheese, crumbled

1. Preheat the oven to 350°F. Grease six cups of a muffin tin with 1 ½ teaspoons of the oil.

2. In a medium skillet, heat ½ teaspoon oil over medium-high heat. Add the spinach and cook until wilted, 1 to 2 minutes. Set aside to cool.

3. In a bowl, whisk together the eggs, egg whites, salt, and pepper.

4. Layer the spinach, olives, and tomato in the muffin cups, dividing them evenly.

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

6. Sprinkle the oregano and feta cheese over the egg, dividing them 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 22g, protein 21g, carbohydrate 6g, net carbs 5g

Nutritional analysis per serving (2 egg muffins, including extra egg whites): fat 22g, protein 29g, carbohydrate 6g, net carbs 5g