Flourless Spinach and Tomato Egg Muffins
These little flourless egg muffins are a great make-ahead breakfast or a quick meal for any day of the week.
Recipe type: Breakfast, Brunch, Snack, Vegetarian
Cuisine: International, Vegetarian,
  • 3 medium egg
  • 1 small handful defrosted or fresh spinach leaves
  • 1 medium orange plum tomato or any variety of choice
  • pinch of sea salt
  • pinch of cayenne or chili pepper, optional
  • butter for muffin pan
  1. Preheat oven to 175C or 345F, and rub a little butter on the muffin pan. Squeeze out as much water as possible from the defrosted spinach. Slice the tomato in half, scoop out all of the seeds, and slice into small pieces. In a bowl combine the eggs, spinach, diced tomato, sea salt and cayenne. Lightly beat until well combined, pour equal amounts into each muffin mould compartment. Place in center of oven and bake until set. I baked mine for 12 minutes but I suggest checking on them after 8 and until they have cooked to desired doneness. Allow to cool slightly before serving or completely if refrigerating.
These amounts make 4 small muffins. Feel free to double or triple as needed.

The amounts and ingredients can all vary depending on what you have on hand. Be creative and include your favorite ingredients.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2013/09/25/flourless-spinach-and-tomato-egg-muffins-and-a-photo-tip/