Mexican Street-Style Egg & Spinach Tostada Cups (Low-Carb)

Ingredients

• 8 large eggs
• 4 cups spinach
• 1 tbsp olive oil
• 0.5 small onion
• 2 cloves garlic
• 0.75 cup salsa verde
• 1 tsp ground cumin
• 0.5 tsp chili powder
• 0.25 tsp salt
• 0.25 tsp black pepper
• 0.5 cup cheddar cheese(optional)
• 1 tbsp lime juice

Instructions

1. 1

   Preheat oven to 400°F (204°C). Lightly grease a muffin tin.

2. 2

   Chop onion and mince garlic. Heat olive oil in a skillet over medium heat and sauté onion 2 minutes; add garlic 30 seconds.

3. 3

   Add spinach and cook until wilted and moisture is mostly gone. Season with cumin, chili powder, salt, and black pepper.

4. 4

   Whisk eggs with lime juice. Fold in cooked spinach mixture.

5. 5

   Spoon egg-spinach mixture into muffin wells (about 3/4 full). If using cheddar, sprinkle a little on top.

6. 6

   Bake 14–18 minutes until set but still tender in the center.

7. 7

   Let cool 5 minutes, then loosen and remove. Drizzle salsa verde over each cup before serving.