Fructose Free Whole30 Veggie-Loaded Egg Cups
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups baby spinach, roughly chopped
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!