Anti Inflammatory Egg Muffins
I am a firm believer that health is wealth and, truly, we are what we eat.
This is a recipe that I often make for my family breakfast and friends when we entertain at brunch.
It’s a perfect way of cooking and it’s also very easy to clean up!
Anti Inflammatory Egg Muffins
Ingredients
- 4 large organic eggs
- 1 cup ricotta cheese
- A dash of turmeric
- A pinch of salt
- A pinch of fresh ground black pepper
- 2 cloves garlic, minced about 1 teaspoon
- Shallots, thinly chopped about 1 tablespoon
- 1 cup mushrooms of choice in the picture and video I use shitake mushroom
- 1 cup spinach I use frozen spinach in the video, you can use fresh spinach as well
- 1 tbsp Thaimee house sauce seasoning or oyster sauce to taste
Instructions
- Preheat the oven to 325F
- Mix together eggs, ricotta cheese, turmeric, salt and pepper in a bowl. Set aside.
- Heat olive oil in a saute pan over medium high heat until hot, add garlic, shallots and saute until the garlic is golden and aromatic and shallots is translucent, about 3 mins.
- Add the mushrooms. Let them cook for 3 mins, keep stirring. Bring in the spinach. Season with Thaimee house seasoning or oyster sauce. Once everything is wilted, turn off the heat.
- Grease the pan with cooking spray. Pour the egg mixture to about ⅓ of the muffin tray. Divide evenly the mushroom and spinach mixture on top of the egg mixture. Bake uncovered until the muffins are set or about 25-30 mins.
Video
Notes
Note:
- You can use the egg mixture base and add other healthy ingredients such as broccoli florets, kale, tomatoes, and or avocado.
- You can shave some parmesan on top and enjoy with Thaimee sweet chili sauce.
