Zucchini, Spinach and Feta Egg Muffins

Zucchini, Spinach and Feta Egg Muffins

This simple egg muffin recipe is ideal to make over the weekend and enjoy during the week days. The muffins are fluffy and so tasty. Dairy-free feta or another type of vegan cheese can be used for those intolerant to dairy. Store the muffins in the fridge for 4 days and enjoy with sliced tomatoes.

Serves 6

INGREDIENTS

• 2 tbsp extra-virgin olive oil
• 1 leek, thinly sliced
• 3 handfuls spinach
• 1 zucchini, cut in fours and sliced thinly
• 1 whole eggs
• 2 egg whites
• ¼ cup crumbled feta cheese
• ½ tsp oregano
• ¼ tsp chili flakes
• ¼ tsp turmeric
• Sea salt and pepper to taste
• Coconut cooking spray
• 6 tsp pine nuts

DIRECTIONS

• STEP 1. Preheat oven to 325 F or 160 C.
• STEP 2. Heat olive oil in a large skillet over medium heat.
• STEP 3. Add leek and sauté for 2-3 minutes, until softened.
• STEP 4. Add the spinach and zucchini, and sauté for 5 minutes, until soft. Set aside to cool for 20 minutes.
• STEP 5. Break eggs into a large bowl and beat with a fork. Add the crumbled feta cheese, spinach mixture, oregano, chili flakes and season with salt and pepper. Mix well.
• STEP 6. Lightly grease 6 muffin tins with cooking spray.
• STEP 7. Spread the egg mixture evenly through the 6 muffin tins. Top each muffin with a teaspoon of pine nuts.
• STEP 8. Bake the muffins for 30 minutes, until golden.