Feta and Spinach Egg Muffins

Ingredients

• 6 whole large eggs
• 60 g feta cheese, crumbled
• 100 g baby spinach, chopped
• 80 g red bell pepper, finely diced
• 40 g green onion, sliced
• 0.25 tsp fine salt
• 0.25 tsp black pepper

Instructions

1. Heat the oven to 190 C (375 F) and lightly grease six cups of a muffin tin, or line them with silicone cups so the muffins release cleanly.
2. Whisk the eggs with the salt and pepper until fully blended. Stir in the chopped spinach, bell pepper, green onion, and crumbled feta so everything is evenly distributed.
3. Divide the mixture among the six muffin cups, filling each about three-quarters full — they puff as they bake.
4. Bake for 20 to 22 minutes, until the tops are set and spring back lightly when pressed and a toothpick comes out clean. Let them cool 5 minutes in the tin before lifting out; they deflate slightly, which is normal.

Nutrition (per serving)

Calories

322

Protein

25 g

Fat

21 g

Carbs

6 g