Low FODMAP Broccoli & Herb Egg Muffins
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Learn more →Ingredients
6 servings
- 1 tsp olive oil, for greasing
- 8 large eggs
- ¼ cup water
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 cups broccoli florets, finely chopped
Ingredient noteA serving of up to about 3/4 cup of broccoli heads is low in FODMAPs, and this recipe stays within that amount, making it likely fine for most people. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- ½ cup red bell pepper, finely diced
Ingredient noteA serving of up to about 1/4 cup of red bell pepper is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 tbsp fresh chives, thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 3 oz fresh mozzarella, torn into small pieces
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush each cup of a 12-cup muffin tin generously with olive oil, coating the sides and bottom.
- 2
In a large mixing bowl, whisk together the eggs, water, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color.
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