1 Tbsp coconut oil
½ yellow onion, chopped
2 cloves garlic, minced
½ zucchini, shredded
1 tomatoe, chopped
8 large eggs
2 cups rocket, roughly chopped
¼ cup shredded mozzarella cheese
Salt and pepper
to taste
DIRECTIONS
Preheat oven to 180̊C. Coat a muffin tin with spray and set aside.
In a large pan over medium heat, drizzle coconut oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with veggie mixture.
In a large bowl, whisk together eggs, rocket, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill. Bake muffins for about 20 minutes, until they’ve risen and are slightly browned. Enjoy!