Serves 12
Prep Time 20 minutes
Ingredients:
- 1 tablespoon olive oil
- 8 eggs
- 1 cup red pepper, chopped
- 1 cup orange pepper, chopped
- 1 cup yellow onion, chopped
- 2 cups baby spinach, roughly chopped
- 1 cup mushrooms, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
Directions:
- Chop all of the vegetables and set aside. Heat a non stick pan over medium heat with oil. Add peppers, onion, and a 1/8 tsp of salt. Saute for about 5 minutes. Add in spinach and mushrooms and cook for another 3 minutes. In the last 30 seconds, add the garlic. Season to taste.
- Whisk eggs in a large measuring cup. Add sautéed vegetables to the eggs. Pour egg/veggie mixture into greased muffin pan.
- Bake for about 18 minutes or until cooked through. Let cook in pan for a few minutes before removing. Store in airtight container in the fridge for no more than 5 days or immediately freeze for future use.
