Autophagy activators: SP, SM, PO
Makes 3 servings • Prep time: 10 minutes • Cook time: 20 minutes
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 onion and cook, stirring, until translucent, 5 to 8 minutes. Transfer the onions to a medium bowl and set aside.
3. In the same pan, cook the mushrooms over medium heat until golden brown, about 10 minutes.
4. Drain the mushrooms and add them to the bowl with the onion. Season with salt and pepper. Mix well.
5. In a separate medium bowl, gently whisk the egg yolks.
6. Add the egg yolks to the bowl with the onion and mushrooms. Mix well.
7. Evenly divide the egg mixture among the greased muffin cups, being careful not to overfill them.
8. Sprinkle the egg with the parsley, dividing it evenly.
9. Bake for 15 to 20 minutes, until the eggs are set.
10. 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