Anti Inflammatory Egg Muffins
I am a firm believer that health is wealth and, truly, we are what we eat. This is a kind of 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!
Make 12 mini egg muffins
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 tablespoon Thaimee All Purpose sauce seasoning or oyster sauce, or to taste
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.
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.