Anti Inflammatory Turkey Zucchini Egg Muffin Cups

Total time45 min

Prep time15 min

Cook time25 min

Anti Inflammatory Turkey Zucchini Egg Muffin Cups

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Ingredients

4 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground turkey
2 medium zucchini (about 10 oz total), coarsely grated
4 scallions (green tops only), thinly sliced
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
8 large eggs
2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Generously grease all 12 cups of a standard muffin tin with olive oil or line with silicone liners.
2
Place the grated zucchini in a clean kitchen towel and wring firmly over the sink until most of the moisture is released — the zucchini should feel nearly dry to the touch.

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