Packed with nutrient-rich spinach, bell pepper, and antioxidant-loaded olives, these Meditteranean Egg Muffins are not only delicious but great for your metabolism, heart, and bone health!
Ingredients
2 tablespoons extra-virgin olive oil
¾ cup diced onion
¼ teaspoon salt, divided
1 medium red bell pepper, diced
1 tablespoon finely chopped fresh oregano
8 large eggs
¾ cup crumbled feta cheese
½ cup low-fat milk
½ teaspoon ground pepper
2 cups chopped fresh spinach
¼ cup sliced Kalamata olives
Directions
Preheat oven to 325 degrees F. Lightly coat a 12-cup muffin tin with oil.
Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.
Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.
Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.
Recipe adapted from: https://www.eatingwell.com/recipe/277641/muffin-tin-omelets-with-feta-peppers/
