Spinach and Feta Egg Muffins
Makes 6 servings

INGREDIENTS
8 large, about 440 g Egg
4 whites, about 132 g Egg white
100 g Spinach
80 g Feta
100 g Cherry tomatoes
30 g Spring onion
Enough to grease the tin well 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.)
Plenty Black pepper

METHOD
1. Heat the oven to 180°C and spray a twelve-hole muffin tin well, corners included.
2. Wilt the spinach in a dry pan for a minute, squeeze it hard in kitchen paper and chop it. Halve the tomatoes and slice the spring onions.
3. Beat the eggs and whites with the pepper. Divide the spinach, spring onion and crumbled feta between the holes, pour the egg over and sit a tomato half on each.
4. Bake for eighteen to twenty minutes until risen and just set in the middle. Cool in the tin for five minutes before running a knife round each one.

Contains milk and eggs.

RECIPE NOTES
Two muffins is a serving, so the tin makes six. They keep four days in the fridge and reheat in thirty seconds, or eat cold.
Squeeze the spinach properly. Wet spinach is why egg muffins go watery at the bottom and stick to the tin.

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