Olive, Pepper, and Onion Egg Muffins (Low)

Autophagy activators: SP, SA, PO, VIT

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

• 2 teaspoons tea seed oil
• ½ onion, chopped
• 1 bell pepper, finely diced
• 6 black olives, pitted and chopped
• Dash of sea salt
• Dash of freshly ground black pepper
• 6 egg yolks

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 onion to a medium bowl and set aside.

3. In the same pan, cook the bell peppers over medium heat until soft, 6 to 8 minutes. Add the peppers to the bowl with the onion, add the olives, and season with salt and black pepper. Mix well.

4. In a separate medium bowl, gently whisk the egg yolks.

5. Add the egg yolks to the bowl with the vegetables and mix well.

6. Evenly divide the egg mixture among the greased muffin cups, being careful not to overfill them.

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): fat 11g, protein 6g, carbohydrate 5g, net carbs 4g