Egg Muffins with Mushrooms and Spinach

12 PIECES

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INGREDIENTS

80 g red onion (can be substituted with yellow)
100 g white mushrooms
2 tablespoons rapeseed or sunflower oil
50 g fresh baby spinach
1 teaspoon dried marjoram
6 eggs size M
Salt
Pepper

INSTRUCTIONS

1
Peel and finely chop the onion. Clean the mushrooms and slice them thinly. Then, heat 2 tablespoons of oil in a pan, add the chopped onion and mushrooms, and sauté everything for 3⁠–⁠4 minutes over medium heat. Meanwhile, prepare a large bowl. After the specified time, turn off the heat, transfer the contents of the pan to the prepared bowl, and let it cool for 10 minutes.
2
While the mushroom mixture is cooling, preheat the oven to 180⁠–⁠185 °C, prepare a silicone mold for 12 muffins, and finely chop the baby spinach.
3
Once the mushroom mixture has cooled, add salt, pepper, dried marjoram, eggs, and chopped baby spinach to the bowl and mix. Fill each cavity in the muffin mold with the mixture up to ¾ of their volume. Then place the mold in the preheated oven and bake for 30⁠–⁠35 minutes at 180⁠–⁠185 °C.
4
After baking, remove the muffins from the oven and serve.

Tip

You can garnish the muffins with a few sprigs of fresh marjoram before serving.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.