Posted July 4, 2017
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Ingredients:
- 1 tablespoon olive oil
- 1 cup chopped red pepper
- 1 cup chopped green pepper
- 1 cup chopped yellow onion
- 2 cups baby spinach, roughly chopped
- 1.5 cup mushrooms, chopped
- 4 whole eggs
- 4 egg whites
- Salt to taste
Instructions:
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Preheat oven to 350 degrees F.
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Grease a standard non stick 12-slot muffin pan with coconut cooking spray and set aside.
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Heat a large non-stick pan over medium heat.
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Once hot, add in the oil, red pepper, green pepper and onion.
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Saute it all for 5-7 minutes, or until peppers are tender.
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Then, add in the spinach and mushrooms, and cook it for an additional 2 minutes.
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Season it all with salt. Then remove it from the heat.
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Crack open the eggs and egg whites into a bowl and whisk it all together.
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Stir in cooked veggies.
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Pour the egg/veggie mixture evenly into the prepared muffin pan.
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Bake for them for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
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Cool slightly, and then serve.
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Leftovers can be stored in an airtight container in the fridge for about 4 days. They may also be frozen.
