Quick and easy, plus meal-prep friendly -- these little omlettes4 in a rameking will be your new favorite for breakfast, lunch or a late dinner.
Heat oven to 375 F degrees.
Chop up mushrooms and potato in small bits, almost a dice. Chop spinach.
Heat large skillet to medium-high heat, add olive oil. Add thawed cauliflower rice, mushrooms and potato to skillet and saute for 6 to 7 minutes until softening. In last minute, add in spinach and garlic, stir until wilted.
Divide vegetable mixture among four 8-oz ramekins or jumbo muffin tins.
Whisk eggs in large bowl, season with salt and pepper. Pour mixture evenly over veggie mixture in ramekins.
Set filled ramekins on a baking tray and bake on center rack of oven for 22 to 24 minutes.
Eggs may puff up over the edge a bit, but will settle down some when cooling. Let cool for 2 minutes, serve warm!
Leftovers may be stored in fridge for 3 days, or longer in freezer. Reheat in microwave.