Thread: Mushroom and Spinach Egg Cups

Mmmm...I'm actually eating this right now for lunch. Quick and healthy and something you can make ahead for breakfast, lunch or dinner. I found this on the My Fitness Pal website so you know it's low in calories too, which is an added plus



8 oz. baby Bella mushrooms
2 garlic cloves, peeled and chopped
9-10 oz package baby spinach leaves
4 eggs (I used 1/2 cup egg whites plus 1 whole egg)
1 tsp olive oil
1 cup low fat mozzarella cheese, shredded (didn't have this so used low fat provolone cheese slice instead)
Salt and pepper to taste

Toss the mushrooms, garlic and olive oil into a pan. Remove from pan.
Toss the spinach leaves into the same pan used for mushrooms. Add 1/4 cup water and cook over medium heat for 3-4 minutes until wilted. Squeeze out excess water and chop finely. In a mixing bowl, scramble the four eggs. Add the mushrooms, spinach, cheese and salt and pepper. ( I used 1/2 tsp salt and 1/4 pepper but use whatever is good for you. Spray muffin tins with non-stick spray and portion out into 12 equal servings. Bake in oven on 375 for 20 minutes or until toothpick comes out clean. Let sit for 3-4 minutes before removing from pan...they come out easier that way.

**Just a couple notes on the directions: I didn't chop up the spinach like mentioned b/c I was too lazy but I think the end dish would look more aesthetically appealing if I did. Also didn't add the water to the pan since the spinach already releases quite a bit of moisture**
**After adding up all the calories in the individual ingreds, there is approx. 33 cals per egg cup**

Mmmmm sounds good!