Carb Free Spinach & Egg Muffins
These carb free Spinach & Egg Muffins are a quick and easy way to add iron to your morning.
This recipe makes 12 muffins. 0.5 bite per muffin.
20 - 23 minutes
- Low Cal spray oil
- 300g Fresh spinach
- 12 Mushrooms
- 4 Large eggs
- 180g Low fat cheese, grated
- 2tbsp Skimmed milk
- Salt and pepper, to taste
Preheat the oven to 190C. Heat pan with low Cal spray oil. Sauté the mushrooms until they are soft, (about 5-6 mins). Set aside. Place the spinach in the pan that you used for the mushrooms. Add a little water. Using a medium heat, cook the spinach until wilted, (about 3-4 mins). Drain the excess water well. In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach and cheese to the eggs, mixing well. Divide evenly among 12 muffin cups. Bake for about 20-23 minutes, or until it’s well set, and a knife/toothpick inserted in the center comes out clean.