Pregnancy Friendly Turkey Zucchini Egg Muffin Cups
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 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 noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 8 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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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