INGREDIENTS: 

• 2 tablespoons of ghee (clarified butter) or raw coconut oil
• 2 tablespoons chopped shallot 
• 1/2 cup finely chopped cremini (baby bella) mushrooms 
• 1 1/2 cups fresh chopped spinach 
• 2 tablespoons finely diced red bell pepper
• 2 large eggs
• 1 cup egg whites 
• 1/4 cup unsweetened homemade almond milk 
• 1 1/2 teaspoon baking powder 
• 1/2 teaspoon smoked sea salt 
• 1 teaspoon freshly ground black pepper
• 1/4 cup diced fresh mozzarella cheese

DIRECTIONS: 

1. Preheat the oven to 400°F. Grease six wells of a muffin tin
   with a little coconut oil or line them with paper liners.
2. Wash all vegetables with eatCleaner and pat dry, before cutting them.
3. In a large skillet, melt 1 tablespoon of ghee over medium
   heat.
4. Add the shallot and sauté until soft, about 1 minute. Add the red bell pepper and mushrooms and cook until soft, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1
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