I came up with this savoury mini- souffle egg dish that would be great for breakfast, dinner or a snack on the go. It’s totally versatile!
Makes 6 large “muffins”
3 whole eggs
3 egg whites
2+ cups fresh baby spinach, rinsed and torn by hand into smaller pieces
3 scallions finely sliced (cut off roots, slice up to the leaves)
1 green pepper finely diced
1 tsp non-aluminum baking powder
1-2 Tbsp fresh finely grated parmigiano reggiano (or whatever Parmesan cheese you have)
Spike for seasoning (about a tsp)
Optional: Add Smoked salmon and tomato- amazing!
Mix all together. Spray muffin wells and spoon in mixture evenly (about 1/2 full). You may want to lay aluminum foil beneath tray in case of spillage (only one of mine overflowed, only a little).
Bake at 400 for about 10-15 mins. Viola!