1 tablespoon olive oil
1 cup chopped red pepper
1 cup chopped green pepper
1 cup chopped yellow onion
2 cups chopped baby spinach
1 cup chopped mushrooms
2 cloves minced garlic
salt to taste
4 whole eggs + 4 egg whites (or 8 whole eggs)
hot sauce (optional for drizzling on top)
Preheat oven to 350°.
Spray a 12 muffin pan with cooking spray and set aside.
Heat a large non-stick skillet over medium heat.
Once hot, add in oil, red pepper, green pepper, and onion.
Saute 5-7 minutes, or until peppers are tender.
Add in spinach and mushrooms and cook for an additional 2 minutes.
In the last 30 seconds, add in minced garlic.
Season with salt and remove from heat.
Crack eggs/egg whites into a large bowl and whisk together.
Stir in cooked veggies.
Pour the egg/veggie mixture evenly into the prepared muffin pan.
Bake for 15 minutes, or until the tops are firm to the touch and eggs are cooked.
Cool slightly and serve immediately!
Leftovers can be stored in an airtight container in the fridge for about 4 days.
These may also be frozen. To reheat, pop them in the microwave until warm.