Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 small onion (finely diced)
  • 1 clove garlic (minced)
  • 2 cups packed fresh spinach (chopped or a thawed 10-oz. box of frozen chopped spinach; squeeze dried)
  • 10 large eggs (organic and cage-free, if possible)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh herbs (such as parsley, thyme, rosemary or chives)
  • 1/2 cup crumbled feta or goat cheese (optional)

Instruction

  • Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
  • Heat olive oil in a medium skillet over medium-high heat. Saute onion until softened, about 3 to 5 minutes. Add garlic and saute 1 minute longer. Add spinach and stir with onion mixture for about 2 minutes and until spinach begins to wilt. Remove from heat and cool slightly.
  • Meanwhile; in a large bowl, whisk eggs with salt and pepper until blended.
  • If using feta, divide crumbles among the 12 muffin cups.
  • Once onion mixture has cooled, whisk onion mixture and herbs into eggs. Divide among the 12 muffin cups and bake until set in center, 25 to 30 minutes.