12 Serves
48 Mins
Steep the tea bags in hot water for 10 minutes. Squeeze the bags thoroughly to extract the concentrate, then discard the bags.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
100 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
599 mg / 4,700 mgSodium
395 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Preheat your oven to 175°C and prepare two 12-cup muffin tins by coating them thoroughly with cooking spray.
In a non-stick skillet, heat the olive oil over medium-high heat. Sauté the peppers, asparagus, peas, and shallots until they are slightly softened.
Stir the tea concentrate into the vegetable mixture and continue cooking until the liquid has mostly evaporated. Remove from heat.
In a large bowl, whisk together the eggs, half and half, salt, and pepper until well combined.
Distribute the vegetable mixture into the bottom of each muffin cup, top with a small piece of cream cheese, and fill the remaining space with the egg mixture.
Bake for 15 to 18 minutes until the edges are lightly browned. Cool slightly before garnishing with fresh dill.
30
g45
g25
g
.jpg&w=3840&q=75)
French