- 2 tablespoons of ghee (clarified butter) or raw coconut oil
- 2 tablespoons chopped shallot
- 1/2 cup finely chopped cremini (baby bella) mushrooms
- 1 1/2 cups fresh chopped spinach
- 2 tablespoons finely diced red bell pepper
- 2 large eggs
- 1 cup egg whites
- 1/4 cup unsweetened homemade almond milk
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon smoked sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup diced fresh mozzarella cheese
- Preheat the oven to 400°F. Grease six wells of a muffin tin
with a little coconut oil or line them with paper liners.
- Wash all vegetables with eatCleaner and pat dry, before cutting them.
- In a large skillet, melt 1 tablespoon of ghee over medium
- Add the shallot and sauté until soft, about 1 minute. Add the red bell pepper and mushrooms and cook until soft, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Remove from the heat and transfer to a paper towel squeezing off excess moisture.
- In a small bowl, whisk together the eggs, egg whites, almond
milk, baking powder, remaining 1 tablespoon ghee, salt, and
pepper until frothy.
- Divide the spinach mixture evenly among the prepared
muffin cups. Pour the egg mixture into each cup, filling them
two-thirds full, then evenly distribute the mozzarella among
each. Bake for 20 to 25 minutes, until the egg is set. Serve warm
and store the rest in a sealed container and refrigerate. These
make a great meal prep dish, so double the batch and wrap in
aluminum foil to pop into the freezer. Just heat them up in the
oven or toaster oven when you're ready to enjoy.