Sole Sisters, Labor Day & Good Eats!

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Hello Ladies!

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This Saturday’s SOLE SISTERS run will start at the corner of Flagler St. and 97th Ave.  We will meet & park in front of Stirrup Elementary which is located right there.  It’s a nice straight run with a bridge.  See you all there at 7am SHARP!!

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LABOR DAY MONDAY – we will be open for 2 classes only.  If you normally train on Mondays, you can come at 10 AM or at 6PM.

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Need a quick & healthy breakfast in the morning??   Try these yummy veggie & eggs cups, loaded with nothing but deliciousness and good nutrients.  Of course you can modify the veggies to your liking….

Baked Veggie Egg Cups

Ingredients

  • 6 large eggs
  • 1 cup egg whites (or another 6 eggs)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon coconut oil
  • 1/2 orange bell pepper, chopped
  • 1/2 cup chopped yellow onion
  • 1 cup chopped broccoli
  • 1 cup sliced mushrooms
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley

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Directions

Preheat oven to 375°F.

Coat 12-cup muffin pan with cooking spray.  (You can also use regular or silicone baking cups.  Spray the inside of the cups so the egg doesn’t stick to the inside.)

Whisk eggs and egg whites in a large bowl. Season with salt and pepper.

Heat a skillet over medium with oil. Add chopped veggies. Cook 5–6 minutes, until they’re a little soft and the onions are fragrant.

Add veggies to eggs. Add in feta and parsley, and mix well.

Use a measuring cup to pour egg mixture evenly into muffin cups, about 1/3 cup each. Bake for 17–20 minutes, or until the egg cups are no longer jiggly and a toothpick inserted in the center comes out clean. Allow cups to cool before refrigerating, or enjoy immediately.

Nutrition Information

Serves: 6 |  Serving Size: 2 egg cups

Per serving: Calories: 137; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 192mg; Sodium: 411mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 3g; Protein: 12g

Have a good end of the week!!

THE WOFB TEAM

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