Like mushrooms and spinach? 64 cal of heaven------->

I made this recipe exactly as posted tonight. I would recommend not changing a thing! I thought 4 eggs would not be enough but I always try a recipe before modifying. Sure glad I did. This was the best with a bit of salsa on the side. I feel stuffed after eating 3 of them. My only question is the what is the best way to chop the spinach after sauteing? I managed to do it with a knife but I think it would have been easier to chop before cooking it.

Mushroom Spinach Egg Cups

8 oz. baby Bella mushrooms
9-10 oz package baby spinach leaves
4 eggs
1 tsp olive oil
1 cup low fat mozzarella cheese, shredded
Salt and pepper to taste

Toss the mushrooms and olive oil into a pan. Add a bit of water if needed to cook them until tender. Remove from pan.
Toss the spinach leaves into the same pan used for mushrooms. Add 1/4 cup water and cook over medium heat for 3-4 minutes until wilted. Squeeze out excess water and chop finely. In a mixing bowl, scramble the four eggs. Add the mushrooms, spinach, cheese and salt and pepper. ( I used 1/2 tsp salt and 1/4 pepper but use whatever is good for you. Spray muffin tins with non-stick spray and portion out into 12 equal servings. Bake in oven on 375 for 20 minutes or until toothpick comes out clean. Let sit for 3-4 minutes before removing from pan...they come out easier that way.

64 calories of yummy spinach and mushroom perfection. This isnt diet food...this is just delicious! They heat up great in the microwave in 25 seconds. Perfect for cooking on Sundays and then enjoying on busy weekday mornings.