Servings: 4

1 cup mushrooms, diced 1 cup mushrooms, diced
1 medium onion, diced 1 medium onion, diced
1 medium red bell pepper, diced 1 medium red bell pepper, diced
10 oz fresh baby spinach, rinsed and dried 10 oz fresh baby spinach, rinsed and dried
10 eggs 10 eggs
½ cup water ½ cup water
½ tsp paprika ½ tsp paprika
½ tsp cumin ½ tsp cumin
Salt and pepper to taste Salt and pepper to taste

Preheat oven to 375.  Grease muffin tin with a little coconut oil. Set aside.
In a heavy skillet, cook mushrooms over medium heat. Add onions and red bell pepper. Cook until tender.
Add spinach and stir until wilted.
Remove pan from heat. Drain off excess moisture.
In a large mixing bowl, whisk together eggs, water and spices.
Combine vegetables with egg mixture.
Pour egg mixture into prepared muffin pan.
Bake for 20 to 25 minutes or until filling is just set.
Let rest for 10minutes before serving.