This is a variant on another recipe that I found. This is a great way to use up leftover cooked vegetables. You can use any cooked veggies, or steam or saute them to use if you don’t have leftovers. By using leafy greens or broccoli, this is a great breakfast for blood type O.
1 cup cooked vegetables (broccoli, chard, kale, spinach, etc)
freshly ground pepper to taste
1-2 tsp Herbes de Provence
Beat eggs. Add veggies and spices. Pour into greased muffin tins (fill to top); it should take 8-9 tins. (Warning, they are really hard to clean. I am going to try using greased ramekins next time).
Bake at 350 for 15-20 minutes, or until puffed and browned.
You can save the leftovers to eat cold, or reheat in the toaster oven. They can also be frozen.