Spinach-Tomato-Egg Mini Muffins
3 large handfuls baby spinach, finely chopped
2/3 cup chopped cherry tomatoes
1 tablespoon plain yogurt
Olive oil for greasing, optional
Preheat oven to 350.
Fill 12 holes of a non-stick mini muffin pan with the chopped spinach.
Distribute the tomatoes evenly between the holes
Whisk the eggs together then mix in the yogurt until there are no clumps (or very few)
Carefully pour the egg mixture over each hole filling to the top. Season each with salt and pepper.
Bake in oven for 15 minutes. Remove from oven and let cool slightly before removing from tin. Enjoy a yummy snack!