Delicious and nutritious spinach egg cups are a perfect gluten-free, eggs-free and nuts-free choice for brunch, snacks or appetizers.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 36 mins – easy
🍽 10 servings – 96 kcal per serving
|
Serving
70g |
Fat
3g |
Sat. fat
0g |
Sodium
178mg |
|
Carbs
5g |
Fibers
0g |
Sugars
4g |
Proteins
10g |
INGREDIENTS
- 10 oz spinach
- ¾ cup egg substitute
- ¾ cup fat free cheddar
- ¼ cup portabello mushroom
- ¼ cup onions
- 1 tsp hot sauce
- ½ oz cooking spray
TOOLS
- 1 boiler
- 1 colander
- 1 clean towel
- 1 knife
- 1 muffin tray
- 12 foil baking cups
- 1 grater
- 1 bowl
- 1 spoon
- 1 oven
STEPS
Boil 8 cups of water in a boiler for 2 minutes.
Put spinach in a colander and add boiling water to it.
Drain spinach on a clean towel.
Chop the spinach.
Line foil baking cups in a muffin tray and spray with cooking spray.
Shred fat-free cheddar with a grater.
Chop portabello mushrooms. Then, peel and chop onions.
Put egg substitute in bowl. Stir in hot sauce, spinach, fat-free cheddar, portabello mushroom, and onions with a spoon for 2 minutes to get a spinach mixture.
Divide the spinach mixture into foil baking cups.
Preheat the oven to 350°F for 12-15 minutes.
Put the muffin tray in the oven and bake for 20 minutes.
It’s ready to be served !
