Ingredients:
- Coconut & Olive Oil spray
- Shallots, thinly sliced
- Fresh Mushrooms, chopped
- Fresh Spinach, chopped
- 12 large eggs, 6 whole eggs, 6 whites only
- Red pepper flakes
- Sea salt to season
- *optional Parmesan cheese or vegan, Nutritional Yeast
Directions:
- spray muffin tin with coconut oil to coat, set aside
- Heat pepper flakes in olive oil over medium heat in a pan. Add shallots and saute, then add mushrooms, then spinach and saute until wilted. Remove from heat and allow to cool.
- Meanwhile, whisk together the eggs and season with a pinch of salt, then add to the muffin tin. The mixture should fill 3/4 of each cup.
- Add the veggies to each cup and sprinkle with the Parmesan or Nutritional Yeast (if desired)
- Bake the egg cups for 20-25 minutes, or until puffed, golden and cooked through.
- Remove from the oven and let cool.
- Serve warm or refrigerate in a tightly sealed container for up to 4 days.
- Alternatively, place the cooled cups on a baking sheet in the freezer. Allow to freeze completely, then place in a zip-top bag or tightly sealed container for up to a month.
- Makes 12 Egg Cups.
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