With the dawn of a new term comes fabulously creative new students! The next few recipe postings will be from our newest student Abby Shelton, who is looking to join the Food Corps upon graduation in May. Food Corps is like the Peace Corps, but it works with people in the USA to ensure that everyone has access to nourishing food and that no one goes hungry.
6 egg whites
3 egg yolks
1/2 cup 1% milk
1/2 teaspoon ground black pepper
1 teaspoon mustard (I like Dijon best but you could use whatever you favorite is!)
1/2 cup sliced mushrooms
1/2 cup sliced onions
1 cup baby spinach leaves, chopped
2 tablespoons Parmesan cheese
1 teaspoon olive oil
1. Preheat oven to 325 degrees.
2. Crack 6 eggs, remove 3 of the yolks. Then whisk eggs together with milk and mustard.
3. Saute mushrooms and onions in pan with 1 teaspoon olive oil. When the onions and mushrooms are nearly done (soft) add spinach and let cook another 2 minutes. Remove from heat and let cool.
4. Spray a non-stick muffin tin with cooking spray.
5. Once vegetables are cool, add them to the eggs and mix well. Then add about 1/4 cup of egg mixture into each muffin well.
6. Bake until fully set in center, about 25 minutes. Remove from pan and ssprinkle with cheese.
Enjoy!
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