Egg Muffins with Mushrooms and Spinach

Peel and finely chop the onion. Clean the mushrooms and slice them thinly. Then, heat 2 tablespoons of oil in a pan, add the chopped onion and mushrooms, and sauté everything for 3⁠–⁠4 minutes over medium heat. Meanwhile, prepare a larger bowl. After the specified time, turn off the heat, transfer the contents of the pan to the prepared bowl, and let it cool for 10 minutes.

While the mushroom mixture is cooling, preheat the oven to 180⁠–⁠185 °C, prepare a silicone muffin tin for 12 muffins, and finely chop the baby spinach.

Once the mushroom mixture has cooled, add salt, pepper, dried marjoram, eggs, and chopped baby spinach to the bowl and mix. Fill each cavity of the muffin tin with the mixture to ¾ of its volume. Then, place the tin in the preheated oven and bake for 30⁠–⁠35 minutes at 180⁠–⁠185 °C.