Eggs and spinach go together well in terms of flavour and the impressive amount of essential nutrients they supply your body with. Bake up this spinach quiche cups recipe and enjoy them for a healthy breakfast, brunch or lunch. Don’t forget: you’ll need some muffin cups to bake these.
Ingredients (makes 12 cups)
1 pack fresh spinach (about 284g)
4 eggs
100g shredded cheese of your choice
1 small mushrooms, chopped
1-2tbsp skimmed or non-dairy milk
Salt and pepper, to taste
Method
Preheat the oven to 190°C.
Pan-fry the mushrooms until they are soft (for about six minutes) and set aside.
Wilt the spinach in a deep pan with hot water for four minutes. Once cooked, drain off any excess water.
Whisk eggs and milk together and add in all the other ingredients.
Divide between muffin cups and bake for 20 minutes, or until eggs are cooked.
Recipe courtesy of Noom Coach.
