Last week was C2 Montreal week in my hometown, it's Montreal's commerce and creativity industry conference... and yes Martha Stewart was there along with stellar chefs like Italian Michelin Chef Massimo Batura, Canada's top chef, Jeremy Charles, and Antonio Park... and more. Granted they aren't kosher, but they are top chefs conveying an important message on food waste. A movement is being established to avoid food waste, turning to a social economy, via technology or apps, to share produce that are going bad.
So when you need to clean out your fridge, and produce isn't as fresh as it could be, make an omelette, or better yet, a veggie egg muffin (like these). Eggs are loaded with protein, satisfying, substitute high carb breakfasts, and can take on so many flavours. I've eaten a fair share of eggs in my life and needed to jazz them up a little more into these mini veggie muffins. Easy to make, they are great snacks on the go, and kid-friendly! Enjoy these for brunch, snack or breakfast to go, you can even make them the night before. So next time food is going bad, make an effort not to throw it in the bin- I am guilty of this as well, and will try to benefit from an App like BonApp not to do so. Bonne appetite!
VEGGIE EGG MUFFINS
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Prep time 5 min | Total time: 25 minutes | Yields 8-10 | Dairy or Vegetarian
6 large whole eggs
1/4 teaspoon kosher salt
3 tablespoons thawed frozen
1/4 cup diced tomatoes
1/4 cup diced onion or green onions
1/2 tsp of nutmeg
salt & pepper to taste
4 mushrooms diced
1/4 cup diced bell pepper
2 oz shredded cheese
1. Preheat the oven to 400 degrees and spray muffin tray.
2. Whisk the eggs, add the salt and stir in the veggies.
3. Add the mixture in each muffin tray and put it into the oven for 15-20 minutes. You'l know they are ready when they pop out and are slightly browned on top.
4. Allow them to cool, and put them in the fridge.
Serve them with a dill and sour cream spread.