This recipe is multi-purposeful. Because of the individual muffins, it allows you to eat as much or as little as you want, and you can also freeze the muffins, then pop them in the microwave as you need them.
Ingredients (based on a 6 muffin pan):
4 eggs (feel free to substitute egg whites)
2 cups Fresh Spinach
1 Portobello Cap
1/4 cup Onion
1/4 cup Scallions (or Chives)
1/4 cup Shredded Sharp Cheese
3 Cloves Garlic (minced)
1/4 Bell Pepper (any color)
2 tablespoons Milk
2 tablespoons Extra Virgin Olive Oil
Sea Salt to taste
Coarse Black Pepper to taste
Spray the muffin pan with a non-stick spray. Preheat oven to 350 degrees.
In a skillet, heat oil. Add onion, scallions, bell pepper and mushroom.
Cook for 2 minutes on medium heat until vegetables soften. Add spinach and stir just until it wilts (about 1 minute).
Saute Vegetables with Spinach
Spoon the soften vegetables into each of the muffin cups. Divide evenly.
Add salt, pepper and milk to eggs and beat. Pour egg mixture to each of the muffin cups. Fill just below the rim. The egg will rise as it cooks.
Place muffin pan in oven and cook for about 30 minutes or until the eggs are firm.
When muffins are just firming (after about 25 minutes in oven), remove muffin pan from oven and sprinkle with cheese. Place back in oven for final 5 minutes so the cheese can melt.
When done remove from oven. Serve hot.