Get the latest content and program updates from The Source via The Insider from Life Time. As a thank you, get 20 percent off your next $100-plus purchase of Life Time supplements.
- 5 large eggs
- 1/2 tsp. salt
- 1/2 cup plain Greek yogurt or 4 oz. lox, chopped
- 1 tbs. extra-virgin olive oil
- 1 1/4 cup Roma tomatoes, chopped (about 2 medium)
- 1 cup kale, chopped
- 1 tbs. fresh thyme or rosemary, or 1 tsp. dried
Preheat oven to 350 degrees F. Line a 6-cup muffin pan with paper liners, or grease with plenty of olive oil.
Whisk the eggs and salt in a medium bowl. If using yogurt, whisk into the eggs until smooth. If using lox, fold into the eggs until combined.
Heat olive oil in a small sauté pan over medium-high heat. Add the tomatoes, kale, and herbs, then stir to combine.
Cook, stirring frequently, until the vegetables are soft and shrunken and the pan is nearly dry, about three minutes.
Remove from heat and let cool to room temperature, then fold into the egg mixture.
Divide mixture among prepared muffin cups and bake for 25 minutes, until the tops are puffed and browned.
To store, cool completely and transfer to an airtight container. Refrigerate for up to four days, or freeze in an airtight container or freezer bag for up to a month.
This recipe was originally published on February 27, 2019 on Experience Life, Life Time’s whole-life health and fitness magazine.
Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman