YOUR SOLIN GENERATED RECIPE
Mushroom Spinach Egg Mini Quiches
Savory egg bites baked with earthy mushrooms and wilted spinach, creating a fluffy texture that is incredibly satisfying for any meal.
INGREDIENTS
2 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
1 cup cremini mushrooms
2 cups baby spinach
0.5 ounce feta cheese
1 teaspoon extra virgin olive oil
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.25 teaspoon garlic powder
PREPARATION
Preheat your oven to 350°F and lightly grease a standard muffin tin with olive oil or use high-quality silicone liners.
In a skillet over medium heat, sauté the sliced mushrooms in olive oil until they are golden and tender, then stir in the spinach until just wilted.
Place the eggs, egg whites, cottage cheese, sea salt, black pepper, and garlic powder into a blender and process until the mixture is smooth and aerated.
Distribute the sautéed vegetables evenly among the muffin cups and pour the blended egg mixture over them until each cup is nearly full.
Top each quiche with a sprinkle of crumbled feta cheese and bake for 20 to 25 minutes until the eggs are set and slightly puffed.
Allow the mini quiches to cool for a few minutes before removing them from the tin to enjoy immediately or store for meal prep.