Anti Inflammatory 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 tbsp Thaimee house sauce seasoning or oyster sauce 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.