Low Sodium Whole30 Veggie-Loaded Egg Cups

Total time45 min

Prep time15 min

Cook time25 min

Low Sodium Whole30 Veggie-Loaded Egg 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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½ medium yellow onion, finely diced
1 medium red bell pepper, finely diced
2 cups baby spinach, roughly chopped
2 cloves garlic, minced
½ tsp smoked paprika
¼ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
12 large eggs

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Grease all 12 cups of a standard muffin tin thoroughly with olive oil or a light coating of cooking spray — make sure to coat the rims as well, since the eggs will puff slightly.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.

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