6 Organic Egg whites
1/2 Organic egg yolk
1/4 cup Organic 1% Milk
¼ of a medium onion
¼ of a bell pepper
¼ of a bell pepper
1 Mushrooms
4 or 5 stems Cilantro
2T Grated cheddar cheese
3/4 t Salt
¼ t Pepper
3t Extra virgin olive oil
Pre heat the oven to 350 F. Finely dice the onion, bell peppers and mushrooms. Warm the cast iron skillet. Add 2t grape seed oil/olive oil.Then add the diced vegetables and sauté for 3-4 minutes till the onions are translucent and the veggies are soft but not brown. Whisk the egg whites with the milk. Add salt and pepper. Whisk again. Take a muffin pan and grease it with the ½ t oil. Add 1-1 ½ T of sautéed veggies to each muffin pan. Then add 1 ladle full of egg mixture to each muffin cup. Sprinkle a little bit of cheddar cheese and finely chopped cilantro if you want on top. Put the tray in the oven for 35 minutes till fully cooked. The top should look dry and you should also check by inserting a toothpick in center and if it comes out dry then its set. Just run a knife around and take them out. Enjoy!

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