My friend Lisa found this a low carb “muffin”… somewhere …on line. We added a few things, resulting in our own take. It’s an echo of my mom’s recipes which were, basically, a pinch of this and an elbow of that. Nothing in this is exact. Have fun with it.
Tomatoes – chopped not too fine
Onions – chopped not to fine
Cheese (Parmesian, Romano, Cheddar or whatever you like), finely grated
Eggs (a dozen medium)
Dollop of half & half or cream
Salt, pepper and garlic powder to taste.
Grease medium size muffin tins. Tear up two or three baby spinach leaves per tin (more if the muffin sizes are large), add about 1 tsp each tomatoes and onions. Add a pinch of shredded cheese.
In a separate bowl (a two cup measuring cup with pour spout is perfect), whip up eggs, add cream, salt, pepper, garlic powder.
Pour into each muffin tin, filling no more than 2/3 full at most. Top with more shredded cheese.
Bake 20-25 minutes at 350 degrees. Bake longer if needed.
And yes, they taste pretty good the second day, too