Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Tomato and Basil Egg Muffins
1 min read
Serving Amount
Ingredients
6 eggs
Salt and pepper to taste
1 small shallot, finely diced
1⁄4 cup chopped basil
8 cherry tomatoes, quartered
1 garlic clove, minced
2 tbsp shredded cheese (parmesan or mozzarella)
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease a muffin tin with spray oil
Step 3
In a bowl, whisk eggs with salt and peppers until smooth.
Step 4
Add all other ingredients and mix.
Step 5
Pour the mixture into 6 muffin shapes. Bake for 20 minutes. Enjoy!
