Starchy Carb-Free and On The Go Protein
1 tablespoon extra virgin olive oil
2 cups sliced button mushrooms
1 yellow onion. diced
1 package (10 ounces) fresh spinach
1/4 cup water
1 cup shredded allegro cheese (optional)
sea salt and pepper to taste
Preheat over to 375 degrees Fahrenheit. In a large skillet, heat the oil over medium heat. Add mushrooms and onion and saute until softened and liquid is evaporated. 5 to 6 minutes. Set aside on a plate. Add the spinach and water to the skillet and cook just until wilted, 3 to 4 minutes. Remove from heat.
In a large mixing bowl, whisk the eggs until combined. Add the cooked vegetables and cheese (if using) and salt and pepper. Divide evenly among 6 to 8 greased muffin cups. Bake for 20-23 minutes or until well set and toothpick inserted in the centre comes out clean. Let sit for a few minutes or until pan is cool enough to handle. Sprinkle with a little more cheese and seasoning (if desired) and serve!
These are a great on the go option – can also be made ahead and frozen then reheated!