Anti Inflammatory Egg Muffins
Anti Inflammatory Egg Muffins
Ingredients
- 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 mushrooms
- 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
Instructions
- Preheat the oven to 325F
- Mix the 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 are 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 into about ⅓ of the muffin tray. Divide the mushroom and spinach mixture evenly on top of the egg mixture. Bake uncovered until the muffins are set or about 25-30 mins.
Notes
- 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.
