MFM DINNER – French Egg Spinach Muffins

2 Eggs

6 Egg Whites

2 tbsp onion minced

1/2 tsp garlic freshly minced

2 cups baby spinach

2 tbsp canned tomatoes diced

1/2 tsp ground ginger

2 1/2 tsp Herbs de Provence

1/2 tsp salt

4 stalks  green onion chopped

1 tsp hot sauce optional for drizzling on top


Preheat the oven to 180̊C

Heat a large nonstick pan over medium heat. Once hot, add in the onion and garlic. Sauté for 3-5 minutes, until the onions are tender.

Add in the spinach and tomatoes.

Season with salt, ginger, and Herbs.

Crack the eggs and egg whites into a large bowl. Whisk them together until combined. Stir in the seasoned cooked vegetables and green onion.

Pour a ⅓ cup of the egg and vegetable mixture into each muffin well, for a total of 6.

Bake for 15 to 20 minutes, until the tops are firm and eggs are cooked. Cool slightly and serve immediately.