My husband is not a chef, and he doesn’t cook often, but when he does we’re usually in for a pretty good treat. We were looking for something to kick up the excitement with our eggs, and I think he went above and beyond the task. This recipe takes some time to chop veggies, but after all that work is complete it’s pretty simple. I love simple, especially when it’s tempting to the eyes and belly.
Let’s get to the YUM! You will need the following ingredients:
3 egg whites
splash of non-fat milk
1/4 of a small red onion chopped
3-4 baby portabella mushrooms chopped
3-4 cherry tomatoes chopped
handful of baby spinach
salt and pepper
red pepper flakes
extra virgin olive oil
1 medium-sized ramekins
***ingredients are for an individual serving***
Drizzle a non-stick skillet with olive oil over medium-high heat. Cook the onions until they’re translucent. Then add the chopped mushrooms and let them saute….the will shrink in size and caramelize a bit. Last, add the chopped tomatoes. Cook for 1-2 more minutes and set aside. Season with salt and pepper to taste. If you like a little kick add some red pepper flakes. A little goes a long way!
Combine the egg whites and milk, then pour them into a ramekins that has been prepared with cooking spray. The milk with make the eggs fluffy. Add the cooked veggies to the egg whites. Place a handful of baby spinach on top of all ingredients. Place the ramekins into the microwave and cook 1-2 minutes. Keep an eye on the eggs, so it does not overflow.
Plate onto a dish and sprinkle with feta cheese. So pretty, and oh so good! Once again have fun in your kitchen and experiment. Switch the veggies, cheese and spices to see what egg surprise you might come up with. Also, you could make a large batch and cook in prepared muffin tins in the oven. Then store them in your fridge for the week to come. This would allow for a real quick bite to start off any day during the week. Or, add some fresh fruit and have a pleasant brunch for the weekend.