Egg Muffins

Ingredients
12 Large eggs
1/2 Red bell pepper, chopped
1/2 Green zucchini, shredded
4 Green onions, diced
8-10 Basil leaves, roughly chopped
Salt and pepper to taste
Olive oil

Directions
Preheat over to 375 degrees fahrenheit. Lightly grease a muffin tin with olive oil. Ina large bowl beat eggs and season to taste. Add vegetables to beaten eggs and stir to combine. Ladle egg mixture into greased muffin tins. Cook in preheated oven for about 20 minutes or until eggs have set. Enjoy with a side of sauteed kale and roasted potatoes. Let egg muffins cook before storing in an air-tight container.

Nutrition Information
Per egg muffin:
Calories: 118kcal
Total Fat: 9.1g
Saturated fat: 2.3g
Protein: 6.7g
Carbohydrate: 3.3g
Fibre: 0.5g
Sodium: 228mb
Cholesterol: 178mg