Description
Mini egg cups with loads of fresh Mediterranean-inspired veggies and tangy feta. Protein packed and amazing on the go!
Ingredients
Units
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- 1/2 large onion, diced
- 1 tsp extra virgin olive oil
- 2 cloves of garlic, minced
- 2 packed cups of fresh spinach, roughly chopped
- 5 large eggs
- 1/2 cup milk
- 3/4 cup feta cheese
- 12 kalamata olives, chopped
- 1/2 cup tomatoes, diced
- 3/4 tsp fine sea salt, plus black pepper to taste
Instructions
- Pre-heat oven to 350F. Spray a muffin tin liberally with cooking spray.
- In a large skillet over medium heat, sauté onion in a bit of oil for 5-7 minutes, until softened.
- Add garlic and spinach and sauté for a couple minutes or until the spinach is wilted. Remove pan from heat.
- In a large bowl, whisk together eggs and milk. Whisk in cheese, olives, tomatoes, salt and pepper. Stir in onion-spinach mixture.
- Pour into muffin tin using a 1/4 cup measure. Bake for 25 minutes. Remove from oven, allow to cool for a bit, and devour.