Spinach and Cheese Egg Muffins

This is a tweeked version of my spinach ricotta pie.  Serves 3, at 4 muffins a serving.

• 10 oz package frozen chopped spinach, thawed and squeezed out
• 1 C frozen artichoke hearts, thawed
• 5  eggs, lightly beaten
• salt and pepper, to season
• 15 oz container fat free ricotta cheese
• 6 t 2% sharp cheddar, shredded

1. Preheat oven to 375*.  Grease the cups of a muffin pan.
2. Place first five ingredients in a medium bowl and stir to combine.
3. Carefully pour mixture into the muffin pan.  Top each “muffin” with 1/2 t cheese.
4. Bake for 20minutes.

Each muffin has 72 calories.