1. Preheat oven for 325°F and coat a standard muffin tin with cooking spray.

  2. Melt butter in a small skillet and add in mushrooms. Cook 3 to 4 minutes over medium high heat until caramelized and tender.

  3. In a large bowl whisk together the eggs, ricotta cheese, garlic powder, salt, pepper and parmesan cheese until well incorporated.

  4. Mix cooled mushrooms and spinach into egg mixture and stir to combine.

  5. Pour egg batter into muffin cups until divided evenly among the 12 cups.

  6. Bake for 23 to 25 minutes or until egg is cooked through.

  7. Serve with:
    • Organic salad topped with diced tomatoes and Kraft® Light Italian Dressing
    • Chobani® Simply 100® Non-fat Greek Yogurt
    • Sliced Strawberries


Nutrition Facts

180 calories | 12g fat, 5g carbs, 18g protein


The nutritional information given after each menu is approximate and is based on one serving of each of the menu items listed (excluding any suggested wine). Our goal is to develop menus and recipes that meet the National Cholesterol Education Program Adult Treatment Panel III and American Heart Association guidelines. Also our menus provide servings from all of the MyPlate food groups to assist in providing balanced meals. Each recipe will indicate the number of servings it provides. Other menu items are based on normal portion sizes (i.e.: 1/2 c. vegetable or fruit; 1 piece of fresh fruit; 1 c. salad; 2 T. salad dressing; 1 roll or slice of bread; 1/2 c. rice or potatoes; 1 c. milk or soup; 3-4 oz. meat). You can also refer to the nutritional facts panel on packaged foods which provide the portion size and number of servings per package. Please visit to select an individualized meal plan that meets your daily needs. Information found at should never replace your doctor’s advice or care.