- 10
- Average
- Average budget
Ingredients
- A little olive oil (for cooking the mushrooms)
- 1 (10 oz) package fresh spinach (I used the baby ones) --- about 284 grams
- 4 eggs (if the yolks are quite small I use 5 eggs)
- 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
- 1 (8 oz package) mini-bella mushrooms, chopped
- 1-2 Tbsp, heavy cream or half-and-half (optional)
- Salt and Pepper, to taste
Preparation
Step 1
Preheat the oven to 375F or 190C.
Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
Step 2
Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
Step 3
Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, 1/4 cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
Step 4
Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups.
Step 5
Bake for about 20-23 minutes, or until it's well set and a tester/toothpick inserted in the center comes out clean.
Step 6
Leave in the pan for a few minutes or just until it's cool enough to handle. It was so easy to remove them from the pan