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Florentine Egg Puff

Servings: 4 servings


  • 1 tablespoon unsalted butter
  • 1 cup mushrooms sliced
  • 2 cups spinach loosly packed
  • 1 cup red bell peppers seeded and diced
  • 6 large eggs
  • 1/2 cup cheddar cheese grated
  • 1/4 teaspoon salt and pepper


  • Preheat oven to 400°F.
  • Heat butter in large skillet over medium-high heat; add mushrooms, spinach and peppers. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
  • Lightly beat eggs in large mixing bowl. Mix in cooked vegetables, and cheese. Season with salt and pepper.
  • Line large muffin tin with greased foil cups. Portion ½ cup mixture into each cup.
  • Bake in oven for 10-15 minutes, or until eggs puff and are firm.