Try this healthy, easy recipe!

Arugula & Tomato Egg Muffins

Ingredients:
1 1/2 tsps Avocado Oil
4 cups Arugula
8 Eggs
1 Tomato, chopped
2/3 oz Pecorino Romano Cheese, shredded
1/4 cup Parsley, chopped
1/3 cup Unsweetened Almond Milk
1/4 tsp Sea Salt

Directions:
1. Preheat the oven to 350 and lightly grease a muffin tin with avocado oil
2. In a non-stick skillet over medium-low heat, cook the arugula until just wilted
3. Crack the eggs in a medium sized bowl and then add the arugula, tomato, cheese, parsley, almond milk and sea salt. Whisk together.
4. Pour egg mixture in muffin cups until they are 3/4 of the way filled.
5. Bake for 20-22 minutes. Remove from the oven, let cool and enjoy!

These are good in an airtight container in the fridge for up to 3 days.