Protein-rich mini cups with spinach, cheese, and herbs, ideal for a healthy start or quick snack.
# Components:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 small onion, finely diced
03 - 1/2 red bell pepper, finely diced (optional)
→ Eggs & Dairy
04 - 6 large eggs
05 - 1/3 cup milk (dairy or unsweetened non-dairy)
06 - 1 cup shredded cheese (cheddar, feta, or mozzarella)
07 - 1/4 cup grated Parmesan cheese
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
11 - 1 tablespoon fresh chives or parsley, chopped
# Method:
01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin with nonstick spray or line with silicone liners.
02 - In a skillet over medium heat, sauté the diced onion and red bell pepper for 3 to 4 minutes until softened. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk together the eggs, milk, salt, black pepper, and nutmeg until fully combined.
04 - Stir in the shredded cheese, grated Parmesan, and freshly chopped herbs into the egg mixture.
05 - Fold the cooled sautéed vegetable mixture into the egg and cheese blend until evenly distributed.
06 - Divide the mixture evenly among the 12 muffin cups, filling each approximately three-quarters full. Bake for 18 to 22 minutes, or until the cups are puffed and set in the center.
07 - Allow the cups to cool for 5 minutes. Run a knife around the edges to loosen and remove from the muffin tin. Serve warm or at room temperature.
