Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 15 minutes
1 cup finely chopped baby spinach
Â½ cup chopped tomatoes
Â½ tablespoon chopped fresh oregano
4 eggs, well beaten
Â½ cup crumbled feta cheese
Â¼ cup finely chopped onions
Â¼ cup chopped, pitted Kalamata olives
1 teaspoon sunflower oil + extra to grease
Â½ cup cooked quinoa
Grease a 6 counts muffin tin with some oil.
Heat a skillet over medium flame and add oil.
Add onions and cook until they
Stir in the tomatoes and cook for a minute.
Stir in the spinach and cook until
Remove from heat.
Add olives and oregano and mix well.
Add quinoa, salt, and feta cheese into the bowl of beaten eggs and whisk
Add the sautÃ©ed vegetables and mix well.
Spoon into prepared muffin tins.
Bake in a preheated oven at 350Â° F for about 25 â€“ 30 minutes or until it is
done and the top is light golden brown.
Remove from the oven and cool for a few minutes.
Run a knife around the edges of the muffin and loosen the muffins.
Invert onto a plate and serve.
Fat 7 g;
Carbohydrates 6 g;
Fiber 1 g;
Protein 7 g