"These are tasty little mouthfuls of delicious eggs and spinach muffins made easy with silicone mini-muffin molds! I love this post-workout snack because it helps fuel and restore my body and energy, and feeds my muscles the nutrients it needs after a workout. So, whether HIIT training or one of my cardio sculpting bootcamps, this is how I like to refuel."
Recipe (makes 10 mini muffins)
1 whole egg
2 egg whites
1 teaspoon water
1 teaspoon Dijon mustard
Salt and pepper, to taste
1 cup fresh baby spinach, coarsely chopped
Preheat oven to 350°F (180°C or gas mark 4).
In a small bowl, gently whisk the whole egg, egg whites, water, mustard, salt, and pepper until well mixed but not too foamy. Set aside. Wash the spinach leaves and drain but let the spinach stay damp because this water will prevent the spinach from drying out when you cook it. Heat a medium nonstick skillet over high heat and sauté spinach until just wilted. Place spinach at the bottom of 10 mini-muffin molds. Divide egg white mixture between the molds. Place on a cookie sheet and bake for 8 to 10 minutes or until center is firm to the touch.
—David Kirsch, celebrity trainer and author of Ultimate Family Wellness