| 9 | 30 | 107 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 9 |
| 9 medium | Egg |
| 1/2 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic (minced) |
| 2 tbsp | Partly skimmed milk, 2% M.F. |
| 1/2 tsp | Salt |
| 4 cup | Spinach |
| 1 cup pieces | White mushrooms (sliced) |
| 1/2 medium | Yellow onion (diced) |
| 1/2 cup, crumbled | Feta cheese (can substitute other cheese such as mozzarella, cheddar or goat cheese) |
Preheat oven to 350F (180C). Whisk together eggs, milk and salt in a mixing bowl. Set aside.
Heat olive oil in a frying pan over medium heat. Add onion and mushroom, sauté for 5 minutes.
Add garlic and sauté for 1 minutes. Add spinach and sauté until spinach starts to wilts and turns a bright green colour, about 1 minute. Remove from heat and add this as well as the cheese to the egg mixture. Mix well.
Line muffin tray with parchment paper cups. Fill each parchment paper 3/4 of the way with egg mixture. Leave room at the top to allow the egg to rise.
Bake for 20 minutes. Remove from oven and let cool before removing from tin.
This easy recipe can be assembled the night before. Place the covered pan in the fridge and bake in the morning while you're getting yourself ready! You could also make a batch on the weekend and just warm them up in the microwave for 30 seconds during the week.
| Meat Alternative | 0.5 |
| Milk Alternative | 0.2 |
| Vegetables | 0.6 |
