Broccoli and Feta Egg Muffins

Make broccoli and feta egg muffins, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
10 large, about 550 g Egg
150 g Broccoli (Cut into florets no bigger than a thumbnail so they cook in the egg.)
100 g Red pepper
80 g Feta
30 g Spring onion
12 sprays, for the tin Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A teaspoon Dried oregano
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 180°C and spray a twelve-hole muffin tin generously. Silicone cases are easier if you have them; egg sticks to bare metal.
2. Blanch the broccoli in boiling water for two minutes, drain and pat dry. Divide the broccoli, diced pepper, spring onion and crumbled feta between the holes.
3. Beat the eggs with the oregano and pepper (the feta is salty enough) and pour over the vegetables to about three-quarters full.
4. Bake for eighteen to twenty minutes until puffed and set. They sink as they cool, which is normal. Three per serving.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/broccoli-feta-egg-muffins

AI-generated images illustrating the recipe.

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