You only need 5 ingredients and 30 minutes to achieve these little muffins that are so yummy.
of spinach leafs
of white mushrooms chopped
of low fat mozzarella
of salt and white pepper
Preheat the oven to 200ºC (390ºF)
In a pan over medium heat cook the mushrooms and the spinach until both are soft. Add a pinch of salt and white pepper.
Mix the eggs in a bowl, the milk and a little bit more of salt. (note 1)
Add the mushrooms and the spinach to the egg mix. (note 2)
Use a cupcake nonstick pan to cook the muffins. Take them to the oven for 15 minutes.
- The milk will give “air” to the mix and it will make the muffins softer. If you don't have milk or you are lactose intolerant, you can use water.
- Usually, the mushrooms and the spinach will lose water when they are cooked. Do not transfer this water to the mix.