I love these bites for breakfast, but they taste good with brown rice or veggies over lunch or dinner. They are very simple to make and you can store them in an airtight box in the fridge. If you don’t like mushrooms, it also taste nice to replace them with asparagus. 🙂
Makes 6 ingredients: 3 eggs 125 g spinach, fresh 150 g mushrooms 1/2 cup shredded cheese of choice salt & pepper 1 tbsp. olive oil Method: Preheat the oven to 190C or 375F. Chop the mushrooms, heat tablespoon of olive oil in a frying pan and add sauté the mushrooms until soft for about 5 minutes. Set aside. Place the spinach in the pan you used for the mushrooms and add 1/4 cup of water. Using medium heat, cook the spinach just until wilted, about 3-4 minutes. Use either your hand or 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 6 muffin cups. Bake for about 20-23 minutes, or until it's well set and a tester or toothpick inserted in the centre comes out clean. Let them cool a little bit so it's easier to take them out of the tray. Enjoy!