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| Prep Time | 15 min |
| Cook Time | 30 min |
| Servings |
people
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Ingredients
- 10 oz fresh baby spinach cooked
- 1 large Roma Tomato diced
- 4 Whole large pasteurized eggs
- 4 egg whites
- 1 med Vidalia onion
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp chia seeds optional
- 1 / 4 tsp sea salt
- 1 / 4 tsp freshly ground pepper
Ingredients
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Instructions
- In a medium bowl, whisk eggs with egg whites.
- Add remaining ingredients and mix well to combine.
- Prepare a mini muffin tin with nonstick baking spray.
- Pour egg mixture evenly into cups.
- Bake for 30 minutes or until set. Set aside to cool.
- Serve warm or store in refrigerator.
Recipe Notes
*You could even add some Parmesan or Goat Cheese if you eat cheese. And most definitely add in some cooked pan sausage or ham if you want some meat!!
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Enjoy!
Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
