🌱 12 eggs
🌱 1/4 cup nonfat milk
🌱 1 cup chopped fresh spinach
🌱 3/4 cup quartered cherry tomatoes
🌱 1/2 cup diced onions
🌱 Salt and Pepper
🌱 Coconut oil
Preheat the oven to 180°. Grease a muffin pan with coconut oil.
In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper. Stir in the spinach, tomatoes and onions. Add salt and pepper.
Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.