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Primavera Egg Muffins
$0.00 Cooking FeeRated 4.2 out of 5 based on 16 reviews.
Rated 4.20 out of 5
FSA/HSA eligible
12 servings
Primavera Egg Muffins

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.3 out of 5 based on 68 customer ratings

$0.00 Cooking FeeRated 4.2 out of 5 based on 16 reviews.
Serving Size: 1 muffin

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed onions.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 tablespoon avocado oil divided
1 small red onion chopped
9 egg large organic, beaten
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 tomato chopped
1 teaspoon baking powder
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper freshly ground
2 tablespoon water

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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Alan’s Famous Breakfast Frittata
$0.00 Cooking FeeRated 3.8 out of 5 based on 5 reviews.
Rated 3.75 out of 5
FSA/HSA eligible
12 servings
Alan’s Famous Breakfast Frittata

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Recipe adapted from:
Alan Skversky

Rated 4 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 3.8 out of 5 based on 5 reviews.

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Reduced Fat Refined Sugar Free Soy Free
This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
Bake for 45-60 minutes.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 bunch asparagus chopped into one-inch lengths
12 egg large
16 ounce egg white
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground turkey
1 white onion small dice
1 red bell pepper diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh spinach roughly chopped

Cooking Tools Required
9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes or until heated through.

Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 758mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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Ham and Asparagus Frittata
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Ham and Asparagus Frittata

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Diabetes Friendly Keto Lower Carb Nut Free
This delicious frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal.

Ham and Asparagus Frittata quantity

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size8

Ingredients

Ingredients
10 egg large
1 cup cheddar cheese grated
¼ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
12 ounce deli ham diced
4 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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Egg Muffin Tex-Mex Style With Turkey and Veggies
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
12 servings
Egg Muffin Tex-Mex Style With Turkey and Veggies

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Recipe adapted from:
Lexi's Clean Kitchen

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 1-2 muffins

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup fresh spinach
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

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Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
12 servings
Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

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Recipe adapted from:
Lexi's Clean Kitchen

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 muffins

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey, veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in black beans, spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1/2 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup canned black beans rinses and drained
1 cup fresh spinach
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 cup shredded sharp cheddar cheese shredded
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 130kcal | Carbohydrates: 5g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 343mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 1mg

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Egg Muffin Tex-Mex Style With Veggies and Black Beans
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
12 servings
Egg Muffin Tex-Mex Style With Veggies and Black Beans

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Recipe adapted from:
Lexi's Clean Kitchen

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 muffins

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

Egg Muffin Tex-Mex Style With Veggies and Black Beans quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed veggies.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
15 ounce canned black beans rinses and drained
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 cup shredded sharp cheddar cheese
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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Little Black Dress Egg Muffins with Bacon
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Little Black Dress Egg Muffins with Bacon

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 muffins

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

Little Black Dress Egg Muffins with Bacon quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened.
Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
In a food processor, put in the zucchini and bacon, and process until finely chopped.
Whisk the eggs and season with pepper. Mix the zucchini & bacon mixture in with the eggs.
Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the onion and pepper mixture to the eggs.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

Cook Times

Active Prep5

Hands-On Cook7

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 egg
½ each onion diced
1 each red bell pepper seeded & diced
2 each zucchini diced
6 slice bacon nitrate-free Or turkey bacon nitrate-free, no added sugars or non-compliant preservatives
4 cup fresh spinach
1/4 teaspoon freshly ground black pepper adjust to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 145kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 176mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg

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Alan’s Famous Breakfast Frittata-Lower Sodium
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
12 servings
Alan’s Famous Breakfast Frittata-Lower Sodium

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Recipe adapted from:
Alan Skversky

Rated 0 out of 5

$0.00 Cooking Fee

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Reduced Fat Refined Sugar Free Soy Free
This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

Alan’s Famous Breakfast Frittata-Lower Sodium quantity

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
Bake for 45-60 minutes.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 bunch asparagus chopped into one-inch lengths
12 egg large
16 ounce egg white
1.5 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground turkey
1 white onion small dice
1 red bell pepper diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh spinach roughly chopped

Cooking Tools Required
9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes or until heated through.

Nutrition
Calories: 149kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 661mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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Egg Muffins with Smoked Salmon and Dill
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Egg Muffins with Smoked Salmon and Dill

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 muffins

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
Whisk together eggs, lemon zest, lemon juice, and dill.
Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the green onion and tomato.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 egg
1 each tomato diced
5 sprig green onion chopped
4 ounce smoked salmon flaked into bite-sized pieces (about 1 cup for 10 ervings)
2 tablespoon fresh dill
4 cup fresh spinach
1 tablespoon fresh lemon juice
½ teaspoon lemon zest

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 96kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 175mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg

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Low Carb GF Zucchini latkes
$0.00 Cooking Fee
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FSA/HSA eligible
Up to 10 servings
Low Carb GF Zucchini latkes

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 2 fritters

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Diabetes Friendly Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegetarian
These low carb zucchini fritters are made with 2 cheeses and garlic to make them extra flavorful. Serve as a holiday dish or side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
Meanwhile make the sauce by whisking together all the sauce ingredients in a small bowl. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 zucchini medium, shredded (large holes on box grater)
2 teaspoon Kosher salt
4 egg large
½ cup feta cheese crumbled
½ cup mozzarella cheese shredded
4 clove garlic minced
4 stalk green onion finely chopped
1 teaspoon freshly ground black pepper
½ cup almond flour
2 tablespoon avocado oil plus more for frying larger quantities
For serving, optional:
1/2 cup plain Greek yogurt
1/2 cup applesauce

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

Nutrition
Calories: 153kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 625mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 1mg

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Baked Tunisian Eggplant and Pepper Egg Muffins
$0.00 Cooking Fee
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12 servings
Baked Tunisian Eggplant and Pepper Egg Muffins

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Recipe adapted from:
Martha Rose Shulman - Cooking NYTimes

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$0.00 Cooking Fee
Serving Size: 1-2 muffins

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
Discover the vibrant flavors of Tunisia with these Baked Eggplant and Pepper Egg Muffins! These egg muffins, inspired by traditional Tunisian recipes, store wonderfully in the fridge, and taste delicious whether hot, cold, or at room temperature. Perfect for breakfast, dinner and ideal for packing up the leftovers for lunch. It can be customized to your spice preference, from mildly spicy to fiery hot. Let's bring a bit of Tunisian excitement to your kitchen with this versatile and flavorful dish! This recipe will require 2 muffin pans.

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes.
Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
In a large bowl, beat the eggs and add the parsley, cheese, salt (about ½ teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
Using a paper towel spread remaining oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes, until lightly browned on the top and set.
Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size12

Ingredients

Ingredients
1¼ pound eggplant 1 large or 2 to 4 small
2 tablespoon extra virgin olive oil
1 each medium yellow onion finely chopped
1 each red bell pepper finely diced
4 clove garlic minced
8 each egg
⅓ cup Italian parsley minced
2 ounce Gruyere cheese grated or cut in small cubes ½ cup, tightly packed
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper or more to taste
⅛ teaspoon ground cinnamon
1 teaspoon harissa dissolved in 1 tablespoon water more to taste; optional

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 108kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 279mg | Potassium: 222mg | Fiber: 2g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 1mg

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Keto Blueberry Muffins
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
12 servings
Keto Blueberry Muffins

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Recipe adapted from:
Charlie Foundation

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 muffin

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Brain Food Diabetes Friendly Gluten Free Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
Blueberry muffins are an American classic and perfect to enjoy as a light breakfast, afternoon snack, or dessert. This recipe is low carb, sugar free, and delicious! There is no added sweetener in the ingredients as the blueberries contribute natural sweetness on their own.
use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

Keto Blueberry Muffins quantity

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use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat the oven to 350 degrees F. and line a muffin tin with 12 parchment or foil liners.
In a large bowl combine the almond flour, coconut flour, konjac root fiber, baking powder, baking soda, and salt. Use a wire whisk to stir together.
Add the olive oil, eggs and 2 tablespoons of water to the dry ingredients. Stir well to combine, the batter should be the consistency of thick pancake batter. If it seems too dry, add additional water to achieve thinner consistency.
Carefully fold the blueberries into the batter. Fill each muffin liner 1/2 - 2/3 full. Bake for about 35-40 minutes or until a wooden skewer or toothpick inserted into the center remains clean when removed.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size12

Ingredients

Ingredients
2 cup almond flour
1/4 cup coconut flour
2 teaspoon konjac root fiber
1 teaspoon baking soda
1 teaspoon baking powder
pinch Kosher salt
1/2 cup extra virgin olive oil
3 each egg
2 tablespoon water
1/2 cup fresh blueberries

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Standard muffin pan, Whisk

Nutrition
Calories: 200kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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