Low Sodium Cabbage and Egg Muffins

Total time45 min

Prep time15 min

Cook time25 min

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Ingredients

6 servings

1 tbsp garlic-infused olive oil, plus more for greasing
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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2 cups green cabbage, finely shredded
1 cup cremini mushrooms, finely chopped
½ cup red bell pepper, finely diced
3 scallions, green tops only, thinly sliced
8 large eggs
¼ cup full-fat coconut milk
½ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ tsp dried thyme
2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Brush a 12-cup muffin tin generously with garlic-infused olive oil, coating the sides and bottom of each cup.
2
Heat 1 tbsp garlic-infused olive oil in a large skillet over medium heat until shimmering. Add the cabbage and bell pepper and cook, stirring occasionally, until the cabbage is wilted and the pepper is softened, about 5 minutes.

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