Emily Russell | OKC Veggie

Welcome to OKCVeggie.com!

Whether you’re a vegan, vegetarian or just trying to eat less meat, these recipes are for you. My goal with OKC Veggie is to show people that cooking delicious vegetarian food is achievable, accessible and seriously satisfying. Enjoy!

Emily Russell | OKC Veggie

Cheese & Veggie Egg Cups

Cheese & Veggie Egg Cups

Readily available healthy snacks are key if you’re trying to watch what you eat. That’s why I love these baked Cheese & Veggie Egg Cups—they’re easy-to-make, protein-packed bundles of goodness! I like to pack a couple in my bag as I head to work in the morning to stave off those mornings cravings.

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In this version of Baked Egg Cups, I used egg whites, raw veggies, mozzarella cheese and fresh cracked black pepper as the seasoning. In the past, I’ve used whole eggs + 2% milk, sautéed veggies, Mexican cheese and seasonings like cumin, chili powder and garlic. The former was definitely lighter, but the latter was a bit more flavorful. Bottom line, these are super customizable, so use whatever ingredients and seasonings you prefer.

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INGREDIENTS

  • Liquid egg whites (enough to fill 12 muffin tins)

  • 1/2 of a red bell pepper, diced

  • 1/2 of a green bell pepper, diced

  • 1/4 of a red onion, diced

  • About 1/3 c. mozzarella cheese, shredded

  • Non-stick cooking spray

  • Freshly cracked black pepper

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STEPS

1) Preheat the oven to 350 degrees and spray a muffin tin with non-stock cooking spray.

2) Pour the egg whites into each space in the muffin tin. Note that the egg cups will puff up a bit, but once they cool they’ll go back down.

3) Add a pinch of veggies to each cup, then top with a sprinkling of cheese and a bit of freshly cracked black pepper.

4) Bake for about 30 minutes. You’ll know they’re done when the egg cups don’t jiggle and you can stick a knife in them with it coming out cleanly.

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