Beat eggs in a large bowl for a couple of minutes for them to be airy enough.
Add smoked paprika, salt, pepper, and baking powder and whisk again.
Chop zucchini, tomato, and spinach into small pieces.
Drain tomato and zucchini extra water for it not to end in the egg cups. Add them with the egg mixture. Add shredded cheddar or mozzarella cheese, if desired. Stir to combine.
Use a non-stick cooking spray to coat the muffin spaces of a muffin tin.
Place eggs mixture in the muffin tin, almost to the top being careful not to overflow the recipient.
Cook egg cups for 25 minutes or until firm and slightly brown in the edges.
Enjoy! Serve with mayonnaise or aioli, yum!
These egg cups have a fluffy, airy consistency due to the baking powder. For a firmer texture take the baking powder out and add 1/4 cup of flour (coconut flour for a keto diet, and cornstarch for a gluten-free diet).
You can keep leftovers in an airtight container for up to 3 days.
Trade zucchini for shredded broccoli or cauliflower.