Completely gluten-free and low-carb.
Perfect for breakfast or brunch!
- 1 tablespoon coconut oil for cooking the mushrooms
- 1 (10 oz) package fresh baby spinach
- 4 eggs (if yolks are quite small, use 5 eggs)
- 1 cup shredded cheese ( aim for low fat types – Fetta, Goat)
- 1 (8 oz package) mini bella mushrooms chopped
- ½ teaspoon oregano
- ½ teaspoon salt
- Pepper to taste
- ¼ cup chopped onion
– Preheat the oven to 375F or 190C.
– Heat the coconut oil in a large skillet. Sauté 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
– In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheese to the eggs. Mix well. Season to taste.
– Divide evenly among the 12 muffin cups.
– 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.
Enjoy it with a side of veggies and brown rice or quinoa!