Muffin Tin Egg, Spinach and Mushrooms

Muffin Tin Egg, Spinach and Mushrooms

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 9
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Ingredients


9 medium egg Egg
1/2 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1/8 cup Partly skimmed milk, 2% M.F.
1/2 tsp Salt
4 cup Spinach
1 cup pieces White mushrooms (sliced)
1/2 medium Yellow onion (diced)

Instructions


Preheat oven to 350F (180C). Whisk together eggs, milk and salt in a mixing bowl. Set aside. 

Heat olive oil in a frying pan over medium heat. Add onion and mushroom, sauté  for 5 minutes. 

Add garlic and sauté  for 1 minutes. Add spinach and sauté until spinach starts to wilts and turns a bright green colour, about 1 minute. Remove from heat and add to egg mixture. Mix well. 

Line muffin tray with parchment paper cups. Fill each parchment paper 3/4 of the way with egg mixture. Leave room at the top to allow the egg to rise. 

Bake for 20 minutes. Remove from oven and let cool before removing from tin. 

Nutrition Facts

Per Portion

Calories 84
Calories from fat 50
Calories from saturated fat 14.0
Total Fat 5.6 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.5 g
Cholesterol 170 mg
Sodium 204 mg
Potassium 173 mg
Total Carbohydrate 2.1 g
Dietary Fiber 0.5 g
Sugars 1.0 g
Protein 6.4 g

Dietary servings

Per Portion


Meat Alternative 0.5
Vegetables 0.7

Energy sources


Pygal 10% 407.610197298 111.706906017 60% 431.636831339 265.948573976 30% 308.662158733 143.90230041 10% 60% 30% Carbohydrates Fat Protein
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