Nonstick vegetable oil cooking spray
2 Tbsp. extra-virgin olive oil
2 green onions, thinly sliced
1 lb. spinach
1 cup ricotta, part skim
1/3 cup grated Swiss cheese
1/3 cup grated Parmesan cheese
Salt and freshly-ground pepper to season
Heat oven to 425°F. Coat 12 nonstick muffin tins with cooking spray. Set aside.
Heat olive oil in a large pan over medium heat. Cook green onion and spinach for 3-4 minutes.
Lightly whisk eggs in a bowl. Stir in ricotta, Swiss cheese and Parmesan cheese, spinach mixture, salt and pepper.
Spoon into muffin tins and bake about 18-20 minutes or until eggs fluff-up and top is lightly browned.
Nutrition Information per Serving: 112 calories, 8 grams protein, 8 grams fat, 3 grams carbohydrate, 133 mg sodium.