Ingredients
- 12 big eggs
- 1/4 cup nonfat milk
- 1 cup chopped fresh spinach
- 3/four cup quartered cherry tomatoes
- 1/2 cup diced onions
- Sliced avocado, for serving
- Salsa, for serving
- Crumbled cotija or feta cheese, for serving
Instructions
- Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
- In a large bowl, whisk together the eggs, nonfat milk and half teaspoon pepper. Stir within the spinach, tomatoes and onions.
- Divide the mixture lightly between the 12 muffin pan cups and bake the cakes for 20 to twenty-five minutes, or until the egg is completely cooked. Remove the desserts from the oven and allow them to cool for five minutes in the pan then use a knife to loosen the cakes from the cups.
- Top each muffin with sliced avocado, a dollop of salsa and a sprinkling of cheese then serve.