Italian Greens and Grains Bombs

by September 1, 2014

These dinner “muffins” couldn’t be simpler to whip up, or more convenient. They’re pretty fun to eat too!

Eating Style:

Dairy-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:




  • 1 cup brown basmati rice
  • 2.5 cup water
  • 1 tablespoon olive oil
  • 4 eggs
  • 1 tablespoon olive oil
  • 4 medium yellow onion, diced [yield 1/2 cup]
  • 1 zucchini, sliced
  • 1 cup spinach, chopped
  • 6 basil leaves, chopped
  • 2 tablespoon fresh oregano
  • 1/4 teaspoon Himalayan rock salt
  • freshly ground pepper, to taste


  1. Place water, rice and oil in a medium saucepan. Cover and bring to a boil. Reduce heat to medium low and cook for 30-40 minutes until fully cooked. Remove from heat and set aside with the lid off.
  2. Meanwhile, preheat oven to 375F and line a muffin pan with liners or a dab of oil. Heat olive oil in a medium frying pan on medium-high heat. Add onions, zucchini, herbamare, and pepper. Allow to cook for 3-4 minutes, stirring halfway through. Add all remaining ingredients but eggs and cook for an additional 1 minute. Remove from heat.
  3. Once rice is complete, drop it into a large bowl with cooked zucchini mixture, and eggs. Drop mixture into prepared muffin pan and pile it as high as possible before [carefully] placing the muffin tin in the middle rack of the oven.
  4. Bake for 25-30 minutes, or until egg is fully cooked.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

6 g

Saturated Fat:

1.3 g


82 mg


113 mg


20.4 g

Dietary Fiber:

1.1 g

Net Carbs:

19.3 g


0.7 g


5 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

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