Swiss Chard, Tomato, and Onion Egg Muffins (Low)

Autophagy activators: PO, VIT, SP, SA

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

• 2 teaspoons tea seed oil
• ½ onion, chopped
• 1 cup packed coarsely chopped Swiss chard
• 6 egg yolks (reserve the whites for Egg15 High recipes)
• Sea salt and freshly ground black pepper
• 6 cherry tomatoes, halved

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

2. In a large skillet, heat ½ teaspoon oil over medium-high heat. Add the onion and cook, stirring, until translucent, 5 to 8 minutes. Reduce the heat to low, add the chard, and cook, stirring, until the chard wilts. Set aside to cool.

3. In a medium bowl, gently whisk the egg yolks to combine.

4. Add the onion-chard mixture to the egg yolks and season with salt and pepper. Stir well.

5. Evenly divide the egg mixture among the greased muffin cups, being careful not to overfill them. Top each cup with 2 tomato halves.

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

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

Nutritional analysis per serving (2 egg muffins): fat 10g, protein 6g, carbohydrate 3g, net carbs 2g