Ingredients
1 tbsp olive oil
1 medium onion sliced
¼ cup red bell pepper chopped
3 handfuls baby spinach
enough halved cherry or grape tomatoes to cover
2 large eggs
2 large egg white
½ cup rice milk
2 tbsp unbleached flour
½ tsp smoked paprika
½ tsp thyme
salt and pepper, to taste
1 medium onion sliced
¼ cup red bell pepper chopped
3 handfuls baby spinach
enough halved cherry or grape tomatoes to cover
2 large eggs
2 large egg white
½ cup rice milk
2 tbsp unbleached flour
½ tsp smoked paprika
½ tsp thyme
salt and pepper, to taste
Preheat oven to 350°. Heat olive oil in a small pot over medium-low heat, and sautée onions about 10 minutes, then add bell pepper continue cooking 2 more minutes.
Toss in your baby spinach and stir it into the onions and pepper until it’s nice and wilted. Let this mixture cool a bit before the next part.
Whisk together eggs, egg whites, rice milk, flour, paprika, thyme, salt and pepper.
Grease your muffin pan(s) and scoop in onion mixture. Pour egg mixture over onions, and arrange the cherry tomatoes on top.
Bake for about 35 minutes, or until the egg mixture is set.
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