Ingredients
| olive oil |
2 Tbsp
|
| baby spinach |
3 cups
|
| cherry tomatoes, chopped |
1 cup
|
| fresh basil leaves, chiffonade |
3 Tbsp
|
| salt |
1/2 tsp
|
| black pepper |
1/2 tsp
|
| garlic powder |
1/2 tsp
|
| large eggs, beaten |
10
|
| fresh mozzarella |
36 pearls
|
| balsamic glaze |
to serve
|
Directions
- PREHEAT oven to 350° and PREPARE a 12-cup muffin tin with non-stick cooking spray.
- In a medium skillet, HEAT the olive oil over medium heat. SAUTÉ the spinach and tomatoes until wilted, then PLACE in a medium bowl. ADD the fresh basil, salt, pepper, garlic powder, and eggs. STIR to combine.
- Use a ¼ measuring cup to DIVIDE the mixture evenly into the prepared muffin tin. ADD 3 mozzarella pearls into each cup.
- BAKE 18 to 23 minutes until eggs are set.
-
SERVE with balsamic glaze. REFRIGERATE leftovers up to three days.
Nutritional Info
Per Serving
| olive oil |
2 Tbsp
|
| Calories |
175
|
| Total Fat |
13 g
|
| Saturated Fat |
6 g
|
| Carbohydrate |
4 g
|
| Dietary Fiber |
0.5 g
|
| Protein |
10 g
|
| Cholesterol |
180 mg
|
| Sodium |
170 mg
|