Egg Muffins

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her spinach and sun-dried tomato egg muffins. 

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Episode Transcript

Speaker 1 (00:03):
Hello, DIF friends, and welcome to Connod Show's Corner. I'm
Jordan Rich. Joining me today from her kitchen and her
publishing empire is Mona Dog, author of Satisfy and Satisfry,
two great books, and there's plenty of other stuff to
check out at her website. Mona, let's talk breakfast. You've
got a great idea for us.

Speaker 2 (00:17):
Yeah, this is one of my favorite breakfast recipes from Satisfy.
I like making my own egg muffins and to have
them on hand. And what's great about it, they're eighty
calories each and fourteen grams of protein, very simple and
easy to make. So today we're going to make a
spinach and sun dried tomato egg muffin. You're going to
preheat your oven a three fifty spray a muffin pan
with olive oil spray, and then in a skillet, you're

(00:39):
going to saute a cup of spinach, six halves of
a chopped sun dried tomato, two tablespoons of dice onion,
and a little bit of garlic. And you're going to
cook that down about three to four minutes, drain any
excess liquid, and then you're going to add veggie mixture
among the six muffin cups evenly. You're going to top
each one with two teaspoons of goat cheese crumbles or
cheese of your toys. And then separately, in a mixing

(01:00):
you're gonna whisk together for a large eggs and three
egg white, salt, and pepper. And then once that's all next,
you're gonna pour that egg mixture evenly over the veggies
and their muffin cups and stir each cups, distribute the veggies,
throw it in the oven. Bake for twenty to twenty
five minutes. The eggs pop up, they're springy, they're delicious,
and you're gonna have a wonderful breakfast.

Speaker 1 (01:19):
For a few days, which is good, sounds terrific. Mona
dollgolf dot com for much more. All part of Connaldsru's
Corner WBZ Boston's news radio