Indian-Spiced Spinach Egg Bhurji Cups (Low-Carb Snack)

Ingredients

• 8 large Eggs
• 6 cups Spinach
• 1 tbsp Ginger (grated)(optional)
• 2 cloves Garlic (minced)(optional)
• 1 tsp Garam masala(optional)
• 1/2 tsp Turmeric(optional)
• 1 tsp Ground cumin(optional)
• 1 tbsp Olive oil(optional)
• 1/2 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Preheat oven to 400°F (205°C). Grease a 12-cup muffin tin.

2. 2

   Heat olive oil in a skillet. Add ginger and garlic (if using) and sauté 30 seconds.

3. 3

   Add turmeric, cumin, and garam masala. Stir 10–15 seconds until fragrant.

4. 4

   Add spinach and cook until reduced and mostly dry, 4–6 minutes. Season with salt and pepper.

5. 5

   Whisk eggs and pour into the skillet. Stir constantly until softly set and no liquid egg remains, 3–5 minutes.

6. 6

   Spoon mixture into muffin cups, filling about 3/4 full.

7. 7

   Bake 10–12 minutes until tops are set. Cool 5 minutes, then remove and serve warm.