Preheat oven to 350°F (175°C). Coat a 12-cup muffin tin with olive oil.
Place a large skillet over medium heat and add 1 tbsp. olive oil. Add broccoli and onion and cook for about 5 minutes, stirring occasionally, until softened.
Mix in the mushrooms and spinach, allowing the spinach to wilt. Add garlic and turmeric during the final minute of cooking. Season lightly with salt and pepper.
Transfer to a bowl and fold in the flaked salmon and seeds.
In a separate bowl or large measuring cup, whisk the eggs until smooth and fully combined. Stir the cooked mixture into the eggs.
Divide evenly among the muffin cups, filling each about three-quarters full. Any leftover mixture can be used to make an omelette.
Bake for 15-20 minutes, until the egg muffins are firm to the touch and eggs are cooked. Let cool for a few minutes before removing from the pan and serving.
Recipe Notes
Eggs can be swapped with silken tofu or chickpea paste made by mixing equal parts chickpea flour and water or plant milk.
To make this Low-FODMAP omit the onion, garlic and broccoli and use Oyster mushrooms as a lower-FODMAP alternative.