Mediterranean Spinach and Feta Egg Muffins
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · vegetarian, keto, low-carb
208 cal
12g protein
4g carbs
16g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1 cup Fresh spinach
- 1/4 cup Feta cheese
- 1/2 cup Cherry tomatoes
- 1/2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
- In a large bowl, whisk the eggs until well combined. Add a pinch of salt and pepper.
- Heat olive oil in a skillet over medium heat. Sauté spinach until wilted, about 2-3 minutes. Let cool slightly.
- Chop cherry tomatoes and crumbled feta cheese.
- Mix the sautéed spinach, cherry tomatoes, and feta into the beaten eggs.
- Pour the mixture evenly into the muffin tin cups, filling about 3/4 full.
- Bake for 12-15 minutes, until the muffins are puffed and golden. Let cool slightly before removing.
- Serve warm or at room temperature, garnished with additional feta or herbs if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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