Ordinary sugar-laden muffins quickly cause an unpleasant blood-sugar crash that makes you feel sluggish—but these vegetable omelet muffins are a great way to load up on vegetables as you start your day. And it’ll fuel you for hours.

1 tablespoon olive oil
½ onion, chopped
½ cup zucchini, chopped
½ cup broccoli florets
5 large eggs
½ cup spinach, chopped
Salt, to taste
Pepper, to taste
Pesto, optional (see salmon pesto recipe)

1. Preheat oven to 350°F. Coat a muffin pan with olive-oil spray.
2. In a large skillet on medium heat, drizzle olive oil and sauté onion for about 4 minutes, until tender. Add zucchini and broccoli, and cook for an additional 2 minutes.
3. Beat eggs in a large mixing bowl. Add spinach, salt, and pepper, and set aside. Fill each muffin cup with vegetables until ½ full. Pour eggs over vegetables until ¾ full. Cook for 20 minutes, until eggs have risen and are golden. Serve warm with a dollop of pesto, if desired.
Note: Muffins can be made a day ahead. Refrigerate and warm before serving.
Yield: 6 muffins

For more great recipes, check out this weeks issue of Whisk by Ami