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A little coconut oil, butter, or olive oil (for cooking the mushrooms)
1 (10 oz) package fresh spinach (I used the baby)
4 eggs (if the yolks are quite small I use 5 eggs)
1 cup shredded cheese of your choice
1 (8 oz package) mushrooms, chopped
1-2 Tbsp, heavy cream or half-and-half
(optional)
Salt and Pepper, to taste
*Variation - , try asparagus or bell peppers with the
spinach. Also, add some onions to the mix. I add some when I do not use
mushrooms.
Preheat the oven to 375F or 190C.
Heat a little oil in a large skillet.
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,
1/4 cup should do it. 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, cheeses and cream (if using) to the eggs. Mix well. Season to
taste.
Divide evenly among the 12
muffin cups. The muffin tray was slightly bigger than usual so I only filled
about 10 cups-this was a flexi-muffin tray. (However, if you don't have this pan, don't fret, either just use muffin liners
or grease your muffin pan.)
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!
Sprinkle with a little
more cheese on top, if desired.
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