Egg Spinach Mushroom Cups

Ingredients:
(makes 6)

Eggs- 3
Water - 1 1/2 tbsp
Oil - 1 tsp + 1 tsp
Spinach - 1/2 cup chopped
Mushroom - 6 chopped
Carrot, beans & cabbage - 1/3 cup together
Salt - 3/4 tsp
Chili powder- 1 tsp
Cheese - 1/4 cup grated
Olive oil - 1 tsp

Method:
Preheat oven to 375 F
Take a muffin tray, spray pam and keep aside.
Heat a non-stick pan with 1 tsp oil. saute the chopped spinach for 5 mins. Keep aside. In the same pan, add the mushroom and saute till it gives out all the water. Add salt and chilli powder. Cook till mushroom becomes dry. Keep aside. In the same pan, pour the remaining oil if needed.  Saute the carrot beans mixture till almost cooked. take off heat.
In a bowl, break open the eggs and beat till combined. Add water. Then add spinach, mushroom and carrot mixture. Mix well. Finally add cheese and oil.
Pour the egg mixture into the greased muffin pan 3/4th way up.
Bake for 18 mins. If the egg isnt completely set, bake for another 2 mins.

Notes:

• I did not use olive oil.
• If frozen spinach is used, ensure all excess water is removed before sautéing.