Ingredients:
1/4 cup cream cheese
1 free range egg
1/2 tsp fenugreek powder
1 tbsp chives/kucai, cut small
Pinch of salt and black pepper
Instructions:
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Place cream cheese in a ceramic ramekin/small cup/bowl with a width of 8 cm.
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Microwave for 15 seconds
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Add the rest of the ingredients and mix well until smooth Microwave for 90
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seconds
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Allow the egg muffin to cool down and with a knife cut around the
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edges and take it out onto a plate OR just eat right out of the ramekin
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Keto, paleo and vegetarian friendly Enjoy!
