The snack edit 732

Spinach and Feta Egg Muffins

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

6 servings · 8 ingredients · 4 steps

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Spinach and Feta Egg Muffins, plated and ready to serve. — The finished recipe. Spinach and Feta Egg Muffins

Ingredients 1 to 6 for spinach and feta egg muffins arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for spinach and feta egg muffins arranged separately on a dark worktop. — Ingredients 7 to 8. 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

Spinach and Feta Egg Muffins, preparation step 1: Heat the oven to 180°C and spray a twelve-hole muffin tin well, corners included. — Step 1. Heat the oven to 180°C and spray a twelve-hole muffin tin well, corners included.

Spinach and Feta Egg Muffins, preparation step 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. — Step 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.

Spinach and Feta Egg Muffins, preparation step 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. — Step 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.

The finished spinach and feta egg muffins. — Step 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.

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