Jennie Monness : Egg + Veggies 3 Ways

Ingredients

• 3 eggs

• Splash of oat milk or regular milk

• 1/2 cup total of black beans, corn (off the cob or frozen and thawed), chopped fresh spinach, cheese of choice (Jennie uses Field Roast Chao vegan cheese)

• Pinch of salt/pepper

• Olive oil

• Brown rice (for bowl)

• Tortillas of choice (for wrap, Jennie uses almond flour by Siete Foods)

Bowl Instructions

1. Cook rice according to directions (or you could use leftover)

2. In a bowl, whisk eggs and milk together

3. Whisk in veggies, cheese, salt/pepper

4. Heat medium-sized pan over medium heat

5. Coat pan with a drizzle of olive oil

6. Pour in egg mixture and stir occasionally until cooked

7. Serve eggs on top of rice in a bowl

Wrap Instructions

1. In a bowl, whisk eggs and milk together

2. Whisk in veggies, cheese, salt/pepper

3. Heat medium-sized pan over medium heat

4. Coat pan with a drizzle of olive oil

5. Pour in egg mixture and stir occasionally until cooked

6. Place a scoop of mixture on wrap, top with a little more cheese to help seal it closed and put back in pan cheese side down to help it melt

Muffin Instructions

1. Preheat oven to 350 degrees

2. Spray muffin tin with olive oil

3. In a bowl, whisk eggs and milk together

4. Whisk in veggies, cheese, salt/pepper

5. Divide evenly among the muffin tin

6. Bake for 20-25 minutes until cooked through

7. Wait 5-10 minutes before removing

VIEW JENNIE’S PROFILE

Egg + Veggie Bowl

Egg + Veggie Muffins