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(1 portion)

1 egg*
1 tablespoon chopped tomato
1 tablespoon chopped red bell pepper
1 tablespoon chopped green onion
½ tablespoon chopped fresh cilantro
ground pepper
coconut oil
1 muffin cup

Preheat oven to 390ºF. Lightly grease the muffin cup with coconut oil and place the chopped vegetables. In a small bowl, beat the egg with a fork and pour over the vegetables. Season with a little pepper. Bake for about 10 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean. Remove from cup and eat immediately.

* Remove the yolk if you have indicated only egg white in your plan
* You can also use mushrooms, broccoli, asparagus, cucumber, cauliflower, zucchini, etc.