Mushroom and Spinach Egg Cups
15min
15min
1
311
Chef's Note
These egg cups can be made ahead and refrigerated for up to 3 days. For the best texture, reheat them in a 350°F oven for 5-7 minutes rather than using a microwave. You can also experiment with different herbs like rosemary or dill for variety.
Tags
Ingredients
1 cup egg whites
1 large whole egg
3 oz cremini mushrooms
2 cups fresh spinach
2 tablespoons low-fat cottage cheese
1/4 medium red bell pepper
1 stalk green onion
1/2 teaspoon fresh thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1 spray olive oil cooking spray
Instructions
- 1
Preheat the oven to 375°F (190°C) and lightly coat a 6-cup muffin tin with olive oil cooking spray.
- 2
Finely dice 3 oz of cremini mushrooms and 1/4 red bell pepper. Thinly slice 1 stalk of green onion.
- 3
Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Add the diced mushrooms and cook for 3-4 minutes until they begin to brown and release moisture.
- 4
Add 2 cups of fresh spinach to the skillet and cook for 1-2 minutes until wilted. Add the diced bell pepper and cook for another minute.
- 5
Remove from heat and stir in the sliced green onion, 1/2 teaspoon fresh thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Let the mixture cool slightly.
- 6
In a medium bowl, whisk together 1 cup of egg whites and 1 large whole egg until well combined.
- 7
Fold in 2 tablespoons of low-fat cottage cheese and the cooled vegetable mixture.
- 8
Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- 9
Bake for 20-22 minutes, or until the egg cups are set and slightly puffed.
- 10
Allow to cool for 5 minutes before removing from the muffin tin. Serve warm.
Nutrition Information (per serving)
311
39g
16g
10g
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