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Eggs are an excellent source of lean protein to help grow new cells. They also contain lutein that may promote eye health and choline important for memory.
Mushrooms contain B vitamins which may help increase energy levels when tired. They are also rich in glutathione a substance that may help protect cells from inflammation in chronic illnesses.
Tomatoes are rich in antioxidants, particularly lycopene. Lycopene has been shown to reduce the risk of heart disease, a condition common in those with RA.
Preheat Oven Preheat the oven to 350°F.
Whisk Eggs Whisk together the eggs and almond milk in a large bowl and season with salt and pepper.
Cook Onion & Garlic Heat the olive oil in a large skillet on medium-high heat and add the onion and garlic, cooking until the onion becomes lighter in color.
Cook Mushrooms Add the mushrooms cooking for about 3-5 minutes until they soften.
Add Tomatoes Add the tomatoes and cook for 1-2 minutes.
Add Egg Mixture Reduce the heat to low and pour egg mixture into the pan, making sure it coats everything.
Add Basil & Feta Add the basil and feta over the top, cook for 8-10 minutes until the base starts to form.
Bake Remove the skillet from the stove and place in the oven. Bake for 5-7 minutes until a knife comes out clean when inserted in the middle. Be sure to use an oven mitt when removing the pan!
Cool & Serve Allow to cool slightly and cut to serve.
There is no replacement for eggs.
Omit feta cheese or use a vegan alternative such as Daiya®.
Omit the garlic, onion, and mushrooms. For some, garlic and onion powder may be tolerated.
Replace almond milk with a nut-free version.
Use pre-scrambled eggs or egg whites to save time and reduce hand strain.
Use pre-sliced mushrooms and pre-diced onions to reduce cooking preparation and minimize hand strain.
This recipe can also be made in muffin tins for individual egg muffins. Combine all of the ingredients into a large bowl and combine. Pour into muffins tins and bake until done.
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