Egg Muffins with Spinach and Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg Muffins with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Egg Muffins with Spinach and Tomato

Wholesome egg muffins baked with fresh spinach, juicy cherry tomatoes, and nutty Emmental cheese, finished with a golden toasted top.

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NUTRITION

264kcal
Protein
11.3g
Fat
18.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

10 grams Emmental Cheese

1 cup raw Spinach

1/4 cup Cherry Tomatoes

2 teaspoons Olive Oil

1/4 cup diced Sweet Potato

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease two or three muffin cups using one teaspoon of the olive oil.

  • 2

    Peel and finely dice the sweet potato into small cubes.

  • 3

    Heat the remaining teaspoon of olive oil in a small skillet over medium heat and sauté the sweet potato cubes until they are tender and slightly browned.

  • 4

    In a medium mixing bowl, whisk the egg until smooth.

  • 5

    Chop the spinach and quarter the cherry tomatoes, then stir them into the egg along with the sautéed sweet potato and shredded Emmental cheese.

  • 6

    Pour the mixture into the prepared muffin cups, filling them nearly to the top.

  • 7

    Bake for 18 to 20 minutes until the eggs are fully set and the tops have turned a light golden brown.

Egg Muffins with Spinach and Tomato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg Muffins with Spinach and Tomato

YOUR SOLIN GENERATED RECIPE

Egg Muffins with Spinach and Tomato

Wholesome egg muffins baked with fresh spinach, juicy cherry tomatoes, and nutty Emmental cheese, finished with a golden toasted top.

NUTRITION

264kcal
Protein
11.3g
Fat
18.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

10 grams Emmental Cheese

1 cup raw Spinach

1/4 cup Cherry Tomatoes

2 teaspoons Olive Oil

1/4 cup diced Sweet Potato

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease two or three muffin cups using one teaspoon of the olive oil.

  • 2

    Peel and finely dice the sweet potato into small cubes.

  • 3

    Heat the remaining teaspoon of olive oil in a small skillet over medium heat and sauté the sweet potato cubes until they are tender and slightly browned.

  • 4

    In a medium mixing bowl, whisk the egg until smooth.

  • 5

    Chop the spinach and quarter the cherry tomatoes, then stir them into the egg along with the sautéed sweet potato and shredded Emmental cheese.

  • 6

    Pour the mixture into the prepared muffin cups, filling them nearly to the top.

  • 7

    Bake for 18 to 20 minutes until the eggs are fully set and the tops have turned a light golden brown.