Curried 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
• 1 red bell pepper, chopped
• ½ onion, chopped
• 6 egg yolks
• Dash of sea salt
• Dash of freshly ground black pepper
• ¼ teaspoon curry powder

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 bell pepper and onion and cook, stirring, until the onion is translucent, 5 to 8 minutes. Set aside to cool.

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

4. Add the vegetables to the egg yolks, then stir in the salt, black pepper, and curry powder.

5. Evenly divide the egg mixture among the greased 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 6g, carbohydrate 6g, net carbs 1g