As a great healthy-aging breakfast, this recipe contains full amino acids (from eggs), immune-boosters (from shiitake mushrooms and onions, antioxidants (from spinach and tomatoes), and lots of lovely vitamins (including hard-to-get B12 in the nutritional yeast).
- 6 dried shiitake mushrooms
- 1 tsp. coconut oil
- 6 large eggs
- 3 scallions, thinly sliced
- 1¾ baby spinach, shredded
- 2 tbsp. nutritional yeast flakes
- 2 tomatoes, flesh chopped, seeds discarded
- ¼ tsp. cayenne pepper
- Put the shiitake in a small bowl and cover with just-boiled filtered water. Let soak for 30 minutes, then drain and finely chop.
- Preheat the oven to 400°F. Oil a six-section nonstick muffin pan with the coconut oil.
- Whisk the eggs well and beat in the scallions, spinach, mushrooms, nutritional yeast, tomatoes, and cayenne. Divide between the muffin sections.
- Bake for 20 to 25 minutes, until well risen. These are delicious hot or cold, so are a perfect packed lunch when you are on the go.
Recipe republished with permission from Cook Yourself Young: Improve Your Skin & Hair, Sleep Better, Look & Feel Younger With 100 Easy Recipes by Elizabeth Peyton-Jones.