Spinach and Mushroom Egg Cups

Serves 12 cups

Ingredients:

  • a little extra-virgin olive oil
  • 6 cups fresh spinach, chopped
  • 4 eggs
  • 4 cups. mushrooms, chopped
  • 1-2 tbs. coconut milk (optional)
  • sea salt and pepper, to taste
  • if you don’t like mushrooms than asparagus is a good substitute

Preheat the oven to 375 degrees F. Heat a little oil in a large skillet. Sauté the mushrooms until they are soft, about 5-6 minutes. Set aside. Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, ¼ cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 min. Use either your hand or a spatula to pack in the spinach. Drain the excess water. In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, and coconut milk. Mix well. Season to taste. Divide evenly among the 12 muffin cups. Bake for about 20-23 min, or until it’s well set and a tester/ toothpick inserted in the center comes out clean. Leave in the pan for a few minutes or just until its cool enough to handle. Take out. Sprinkle with feta on top, if desired. Serve and enjoy.

Recipe adapted from Web. <http://www.manilaspoon.com/2012/08/spinach-quiche-cups.html>.

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