Ingredients
- Olive oil spray
- 1 (10 oz) package fresh spinach (I used the baby ones) — about 284 grams
- 2 whole eggs + 3-4 egg whites
- 1 (8 oz package) mini-bella mushrooms, chopped
- Salt and pepper, to taste
*Variation – If you don’t fancy mushrooms, try asparagus or bell peppers with the spinach. Also, add some onions to the mix.
Directions
- Preheat the oven to 375F or 190C.
- Spray nonstick olive oil spray on a large skillet and turn on the heat. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
- Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, (2 tbsp). Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
- In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach to the eggs. Mix well. Season to taste.
-
Divide evenly among the 12 muffin cups. Or if its a bigger muffin tin, fill 8-10 muffin tins.
- Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
- Leave in the pan for a few minutes or just until it’s cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!
