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Home1 / My Health Videos2 / Recipes3 / Make-It-Mine Fork-Tender Pot Roast
sunday pot roast

Originally published at Better Home & Gardens

Make-It-Mine Fork-Tender Pot Roast

A Sunday classic that’s healthy, hearty, and filling enough to feed the whole family.

Yield: 6 Servings

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: Slow Cooker: 10 – 11 hours on low; 5 – 5 1/2 hours on high

Nutrition Facts

308 calories; total fat 9g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 125mg; sodium 364mg; potassium 862mg; carbohydrates 10g; fiber 2g; sugar 3g; protein 43g; vitamin a 3635IU; vitamin c 5mg; niacin equivalents 10mg; vitamin b6 1mg; folate 40mcg; vitamin b12 3mcg; calcium 58mg; iron 4mg.

Ingredients

  • 12 large eggs
  • 1/4 cup nonfat milk
  • 1 cup chopped fresh spinach
  • 3/4 cup quartered cherry tomatoes
  • 1/2 cup diced onions
  • Sliced avocado, for serving
  • Salsa, for serving
  • Crumbled cotija or feta cheese, for serving

Directions

  1. Preheat the oven to 350°F.
  2. Grease a muffin pan with cooking spray.
  3. In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper.
  4. Stir in the spinach, tomatoes and onions.
  5. Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked.
  6. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.
  7. Top each muffin with sliced avocado, a dollop of salsa and a sprinkling of cheese then serve.
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