Herb and Asparagus Egg Muffins (Low)

Autophagy activators: SP, PO, VIT

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

• 2 teaspoons tea seed oil
• ½ cup ¼-inch pieces asparagus
• 1 teaspoon sea salt
• 6 egg yolks
• Dash of freshly ground black pepper
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh parsley

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 heat. Add the asparagus and ½ teaspoon of the salt and cook, stirring, until softened, 5 to 10 minutes.

3. While the asparagus is cooking, in a medium bowl, gently whisk together the egg yolks and remaining ½ teaspoon salt and pepper.

4. Evenly distribute the asparagus among the greased muffin cups. Sprinkle with the chives and parsley, dividing them evenly.

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

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 5g, carbohydrate 2g, net carbs 1g