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  • Amy Brown

    Ingredients: 2 1/2 cups vegetables of your choice (I used 1 1/2 cups of steamed green beans, cut into one-inch pieces, and 1 cup of halved cherry tomatoes) 1 cup of crumbled feta cheese 10 egg whites and two whole eggs 2 tsp herbs (I used fresh basil) and pepper to taste 1/4 cup of grated Parmesan cheese olive oil Preparation: Preheat oven to 375 degrees. Using one regular sized muffin tin (or a 6-cup jumbo muffin tray like Sarah does on The Joy of Clean Eating), spray muffin cups with olive oil. Divide your vegetables and cheese among the muffin cups. Crack egg whites and eggs into a bowl and beat with a fork. Add herbs and pepper to eggs and mix well. Pour egg mixture into muffin cups. (Throw in leftover quinoa at this point if you want!) Top with Parmesan cheese. Bake for about 20-35 minutes or until the eggs are firm and the tops slightly brown. (Recipe adapted from The Joy of Clean Eating. Love this site! Check it out.)

  • Heather Fischer

    clean eating breakfast idea

  • Alison S

    Mini frittatas- High protein/ quick breakfast that can be kept in the fridge for a few days and eaten a few at a time. Great!

  • Erin

    Healthy Breakfast

  • Melissa Montemayor

    Clean Eating ..healthy high protein breakfast.

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