Egg Muffins

Ingrédients

• 2 tasses baby spinach
• 6 brown eggs
• 1 cuillère à café olive oil
• 1/2 cup onions, chopped
• 1/2 cup zucchini, chopped

Directives

1. Sauté onion and zucchini in olive oil for about 3 minutes. Add in spinach and cook until just wilted.
2. Beat eggs with a couple tablespoons of water.
3. Spray a muffin tin with non-stick cooking spray. Divide veggie mixture among 6 cups. Evenly pour eggs into 6 cups.
4. Bake at 350 °F (175 °C) for 25 minutes or until set.