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1 medium sweet onion, finely diced
2 cloves garlic, minced
2 teaspoons butter
One 10-ounce package frozen, chopped spinach, thawed and squeezed dry
1/2 cup crumbled Gorgonzola cheese
1/4 cup freshly shredded Parmesan cheese
6 eggs
1/2 cup skim milk
1/4 teaspoon salt
1/4 teaspoon salt-free Italian seasoning
1/8 teaspoon black pepper
Dash cayenne pepper
Dash freshly grated nutmeg
.
In a small saute pan, heat the butter over medium-low heat. Add the onion and garlic and cook for 10 minutes, or until softened. Transfer to a bowl and stir in the spinach and cheeses.
In a medium bowl whisk the eggs until frothy. Whisk in the milk, salt, Italian seasoning, black pepper, cayenne pepper, and nutmeg.
Preheat oven to 350 degrees. Spray a regular-sized muffin pan (12 count) with vegetable cooking spray. Divide the spinach mixture amongst the cups. Pour the egg mixture over the spinach. Bake for 20-25 minutes, or until puffed and just set. Makes 12. (Can also be done in a deep dish pie plate, mini muffin tins, or custard cups – depending on what serving size you prefer.)
Per each “cup”: Calories 101, Protein 8g, Fat 6g, NET Carbs 3g, Sugar 1g, Sodium 112mg