1/4 cup butter
8 ounces mushrooms, sliced
Salt and pepper
2 cloves garlic, minced
5 ounces fresh spinach
2/3 cup Bob’s Red Mill coconut flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
7 large eggs
1/2 cup whipping cream
1 cup grated cheese of choice
Preheat oven to 350F and grease a muffin pan very well (if you do not have a good non-stick muffin pan, use parchment paper liners). This recipe makes about 15 muffins so you may need to work in batches if you only have one muffin pan.
In a large saute pan, melt butter over medium heat. Once hot and melted, add sliced mushrooms. Let cook 1 minutes without stirring, then add salt and pepper to taste and sauté until golden brown, 5 to 7 minutes.
Add garlic and cook until fragrant, 30 seconds, then add the fresh spinach. Cook until just wilted, about 1 more minute. Set aside.
In a large bowl, whisk together the coconut flour, baking powder, salt, and pepper. Add eggs, whipping cream and grated cheese and whisk until well combined. Stir in mushroom/spinach mixture.
Spoon batter into prepared muffin cups to about 3/4 full. Bake 25 to 30 minutes, or until puffed, set to the touch and light golden brown.
Makes 15. Each muffin has 2.47 g NET CARBS.
Read more at http://alldayidreamaboutfood.com/2016/01/low-carb-spinach-mushroom-omelet-muffins.html#1kTtIdOL4MlLKYyG.99