This recipe will make 6 standard sized muffins or 4 large muffins.
Preheat oven to 350 degrees.
In a skillet, saute 3 handfuls of fresh, washed spinach in 2T of olive oil. Let the spinach cool and squeeze out the extra moisture.
In a large bowl, whisk together the eggs then add the cheese, seasonings and spinach.
Spray your muffin pan, even if you are using one with a nonstick surface. Pour the mixture into each of the cups, almost to the top.
Place the tin in a water bath, pouring water about halfway up the side of the tin.
Cook for about 25 minutes, or until the centers are set.
After cooling for a few minutes, remove from the tin and serve.
These “muffins” can be eaten warm or cold and is an Atkins friendly option.