NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

0.75 cup egg whites

1.5 oz feta cheese

1 cup fresh baby spinach

0.5 cup cherry tomatoes

2 tbsp red onion

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard 6-cup muffin tin with the olive oil.

• 2

  Finely chop the baby spinach, quarter the cherry tomatoes, and mince the red onion.

• 3

  In a large mixing bowl, whisk together the whole eggs and egg whites until well combined and slightly frothy.

• 4

  Stir in the chopped spinach, tomatoes, red onion, dried oregano, sea salt, and black pepper.

• 5

  Divide the egg mixture evenly among the 6 prepared muffin cups, filling each about three-quarters full.

• 6

  Crumble the feta cheese over the top of each egg cup.

• 7

  Bake for 20-25 minutes, or until the eggs are set and the tops are golden brown.

• 8

  Allow the cups to cool in the pan for 5 minutes before using a knife to gently release them from the edges.