I love making these mini omelettes in muffin tins – because they are easy and you always have leftovers. These are easy enough to get the kids involved – so why not make a batch for Mom for Mother’s Day? Bonus – because this makes quite a bit, there should be leftovers so mom won’t have to make breakfast on Monday either!!
9 large organic free range eggs
1 medium sized organic* zucchini, grated – approx. 3/4 cup
3/4 cup of chopped baby spinach (about 3 handfuls before chopping)
chopped fresh chives – about 1 Tablespoon (add more if you like more!)
1/2 teaspoon of high quality salt
1/4 cup of water
Optional for serving:
Other good veggies to include in these:
Preheat the oven to 350 degrees
Grease a 12 cup muffin tin with butter or avocado oil
Grate the zucchini.
Finely chop the chives and chop the spinach
Crack the eggs into a large bowl, add the water, and lightly whip.
Add in the salt, zucchini, spinach, chives, and any other ingredients you choose.
Spoon evenly into muffin tins (should come up about 3/4 of the way – leave some room, as these will poof up).
Bake for about 17 mins.
Take out of the oven and serve!