Or maybe it's a fritatta? Either way, this makes a yummy addition to any breakfast, brunch or lunch. Serve it hot for a meal or room temperature for a crowd pleasing cocktail appetizer.
1 large handful chopped fresh spinach
6 large white mushrooms, diced
1 tomato, diced
1/2 cup grated cheese (I used Swiss)
2 Tbs Parmesan cheese
1/4 tsp fresh minced garlic
1/4 tsp each of Oregano, Basil, Parsley, Thyme
Salt and pepper to taste
2 Tbs olive oil plus more for coating your tins
Pre-heat your oven to 350 degrees. Lightly grease your muffin tin.
In a skillet, heat your oil and add garlic, mushrooms and thyme. Cook for 3-4 minutes. Add tomatoes. Cook for an additional 5 minutes or until tomatoes have softened. Add cropped spinach. Cook until just wilted, about 2 minutes. Remove from heat.
Beat the eggs until little bubbles appear. Add your cheese, seasonings and cooked veggies. Pour into greased muffin tin, a little less than half full. Cook at 350 degrees for about 20 minutes or until the tops have browned slightly. Let sit for 5 minutes before removing and serving.
Substitute cheeses and veggies with anything you have on hand. This recipe is practically fool proof and only takes about 30 minutes from start to finish!