Ingredients

The following ingredients have 4 Servings
  • 3 cups fresh baby spinach
  • 1 1/4 cups chopped tomatoes ((or 12 sliced grape tomatoes))
  • 12 fresh mozzarella balls, mini ((skip this for Paleo and Whole30 )
  • 3-4 TBSP thinly sliced basil
  • 12 large eggs, beaten
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder (optional)
  • 1-2 TBSP grated Parmesan cheese (optional)
  • balsamic vinegar to drizzle (optional)

Instruction

  • Preheat the oven to 350˚F. Lightly spray a muffin tin with no stick cooking spray.  
  • Then divide equally the spinach across 12 cups. Slice the tomatoes, then fill the cups with the tomato, one ball of fresh mozzarella each, and basil.
  • Beat the eggs and and stir in salt, pepper, and garlic powder. If desired, stir in grated Parmesan  cheese, Pour into cups of the muffin tin, filling each 3/4 full, and bake for 15-19 minutes, or until the eggs have set.
  • Serve hot with a drizzle of balsamic vinegar, if desired. Enjoy!