Interstitial Cystitis Friendly Spinach and Egg Muffins

Total time42 min

Prep time15 min

Cook time22 min

Interstitial Cystitis Friendly Spinach and Egg Muffins

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ cup yellow onion, finely diced
8 oz cremini mushrooms, thinly sliced
3 cups fresh baby spinach, roughly chopped
2 cloves garlic, minced
8 large eggs
¼ cup water
½ tsp salt
¼ tsp black pepper
Ingredient note
Black pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
½ tsp dried thyme
3 oz fresh mozzarella, torn into small pieces
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease all 12 cups of a 12-cup muffin tin with olive oil or line with silicone liners.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!