Egg Muffins With Veggies & Feta Cheese
Servings 8 servings
Calories 190kcal
Ingredients
- 2 cups baby spinach
- ½ cup onion chopped
- 1 cup tomato
- ½ cup sliced kalamata
- 1 tbsp oregano ground
- 2 tsp olive oil extra virgin
- 8 omega-3 eggs cage-free
- 1 cup quinoa cooked
- 4 oz feta cheese
- ¼ tsp kosher salt coarse
Instructions
- Pre-heat oven to 350°F, and prepare 12 silicone muffin holders on a baking sheet, or grease a 12 cup muffin tin with oil and set aside.
- Chop vegetables and heat a skillet to medium.
- Add vegetable oil and onions and saute for 2 minutes.
- Add tomatoes and saute for another minute, then add spinach and saute until wilted, about 1 minute.
- Turn off heat and stir in olives and oregano, and set aside.
- Place eggs in a blender or mixing bowl and blend/mix until well combined.
- Pour eggs in to a mixing bowl {if using a blender} then add quinoa, feta cheese, veggie mixture, and salt, and stir until well combined.
- Pour mixture in to silicone cups or greased muffin tins, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown.
- Allow to cool for 5 minutes before serving, or may be chilled and eaten cold, or re-heated in a microwave the next day.
Nutrition
Nutrition Facts
Egg Muffins With Veggies & Feta Cheese
Amount Per Serving (601 g)
Calories 190
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4.5g28%
Cholesterol 200mg67%
Sodium 490mg21%
Potassium 114mg3%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Calcium 114mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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