Spinach & Mushroom Egg Souffles

Ingredients

• 1/2 white onion 

• 2 cups baby portobello mushrooms 

• 4 cups baby spinach 

• 1-2 tablespoons worchestershire sauce 

• Egg whites (approx 1 dozen)

• 3/4 cup cookies quinoa (optional)

• 1/2 cup Parmesan cheese

• 1 large sprig of basil 

Method

1. Preheat oven to 350 degrees and spray a muffin tin with olive oil spray.

2. Finely dice onion and sauté in a pan for 1-2 minutes until soft.

3. Add in diced mushrooms and worchestershire sauce.

4. Once onions and mushrooms are tender, wilt in spinach. Add in cooked quinoa if using.

5. Divide veggie and quinoa mixture into 12 muffin cups.

6. Pour in egg whites (or whole eggs, beaten) to fill each muffin cup 3/4 of the way full.

7. Top each with a sprinkle of Parmesan cheese.

8. Bake for 15-18 minutes and top with fresh basil before serving!