Name: Baked Eggs with Spinach and Lettuce
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon coconut oil; 2 cloves garlic, finely chopped; 1/2 cups onion, finely chopped; 3 cups oyster mushrooms, cut into strips; 2 cups spinach; 1/2 teaspoons salt; 1/4 teaspoons pepper; 1 cup Eva® mini Romaine lettuce, chopped; 8 eggs; 3 pinches salt; 3 pinches pepper; 1 cup green salsa

Preparation

10 mins

20 mins

Low

Preheat the oven to 180°C. Heat a pan over medium heat with coconut oil and cook the garlic and onion until they are translucent. Add the mushrooms, spinach, and mini romaine lettuce Eva®. Cook for 5 minutes or until soft. Season and set aside.