Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients:
1 cup finely chopped baby spinach
½ cup chopped tomatoes
½ tablespoon chopped fresh oregano
4 eggs, well beaten
½ cup crumbled feta cheese
¼ cup finely chopped onions
¼ cup chopped, pitted Kalamata olives
1 teaspoon sunflower oil + extra to grease
½ cup cooked quinoa
Directions:
Grease a 6 counts muffin tin with some oil.
Heat a skillet over medium flame and add oil.
Add onions and cook until they
turn translucent.
Stir in the tomatoes and cook for a minute.
Stir in the spinach and cook until
it wilts.
Remove from heat.
Add olives and oregano and mix well.
Add quinoa, salt, and feta cheese into the bowl of beaten eggs and whisk
well.
Add the sautéed vegetables and mix well.
Spoon into prepared muffin tins.
Bake in a preheated oven at 350° F for about 25 – 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.
Nutrition:
Calories 114;
Fat 7 g;
Carbohydrates 6 g;
Fiber 1 g;
Protein 7 g