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.

Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com

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