Recipe: Eggs-traordinary Avocado Breakfast Muffins (using grape tomatoes and spinach)

EGGS-TRAORDINARY CALIFORNIA AVOCADO
BREAKFAST MUFFINS



3/4 cup grape tomatoes, chopped
1 cup fresh spinach leaves, chopped
1 ripe Fresh California Avocado, seeded, peeled and diced
Salt and pepper, to taste
1/4 tsp. chipotle seasoning (optional)
2 large eggs
1/2 cup egg whites
1 Tbsp. crumbled feta cheese

Preheat oven to 350 degrees F. Spray a standard-sized non-stick mini muffin tin with cooking spray.

In a medium-sized bowl, combine tomatoes, spinach, avocado, salt, pepper and optional chipotle seasoning. Spoon two tablespoons of vegetable and avocado mixture into each mini muffin cup.

Beat eggs and egg whites together in a separate bowl. Pour eggs over the vegetables until about a little more than three-quarters full. Sprinkle egg muffin mixture with cheese.

Bake for about 20 minutes, or until eggs spring back to the touch.

Makes 15 mini muffins, 5 servings

Nutrition Information Per Serving: Calories 90; Total Fat 7 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 4 g); Cholesterol 75 mg; Sodium 140 mg; Potassium 270 mg; Total Carbohydrates 4 g; Dietary Fiber 2 g; Total Sugars <1 g; Protein 4 g

% Daily Value: Vitamin A 15%; Vitamin C 15%; Calcium 4%; Iron 4% (Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.)

Copyright 2014, Bonnie Taub-Dix
Adapted from source: the California Avocado Commission