Pre-heat oven to 365 degrees F and prepare a muffin pan (12 muffins’ worth) by lightly greasing it.
Cook skinnypasta SUPERFOOD TEFF Macaroni in boiling salted water for 2 minutes. Gently remove using a pasta spoon or strainer, rinse gently with cold water in the strainer, and set aside to cool to room temperature in the strainer to avoid sogginess.
Heat olive oil in large sauté pan over medium heat. Once warm, add lettuce and 1/8 tsp. sea salt. Stir frequently, and cook until all lettuce is completely wilted and cooked through, about 2 minutes. Set aside.
In medium bowl, whisk together eggs. Then combine whisked eggs with macaroni, marinara sauce, cooked greens and another 1/4 tsp sea salt in large bowl until evenly combined.
Ladle the mixture into your prepared muffin tins and fill them up, making sure you get a bit of greens in each of them. Bake for 20 to 25 minutes, until eggs are cooked through and top has just browned. Remove and let cool 5 minutes. Either eat right away or let cool completely and store in either the refrigerator for up to 4 days or the freezer for up to 2 weeks.
To reheat, thaw from the freezer or take out of the fridge and heat for 30 seconds to 1 minute in the microwave or in an oven at 400 degrees F for about 8 to 10 minutes, until warmed.
– This recipe is gluten free, dairy-free, high in protein and fats
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