Nickel Allergy Friendly Turkey Zucchini Egg Muffin Cups

Total time45 min

Prep time15 min

Cook time25 min

Nickel Allergy Friendly 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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