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  1. #1
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    Nov 2011
    Southern California

    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

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    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**

  2. #2

    Re: Mushroom and Spinach Egg Cups

    Mmmmm sounds good!

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