Low Carb Egg Muffins w/ Veggies & Feta Cheese

🧂 Ingredients

• 2 cups baby spinach

  finely chopped
• 1/2 cup finely chopped onion*
• 1 cup chopped or sliced tomatoes {cherry or grape tomatoes work well}
• 1/2 cup chopped {pitted} kalamata olives
• 1 tablespoon chopped fresh oregano
• 2 teaspoons high oleic sunflower oil

  plus optional extra for greasing muffin tins
• 8 eggs
• 1 cup cooked quinoa*
• 1 cup crumbled feta cheese
• 1/4 teaspoon salt

Instructions

• 1 Pre-heat oven to 350 degrees fahrenheit, and prepare 12 silicone muffin holders
  on a baking sheet, or grease a 12 cup muffin tin with oil and set aside.
• 2 Chop vegetables and heat a skillet to medium. Add vegetable oil and onions and
  saute for 2 minutes. Add tomatoes and saute for another minute, then add spinach
  and saute until wilted, about 1 minute. Turn off heat and stir in olives and
  oregano, and set aside.
• 3 Place eggs in a blender or mixing bowl and blend/mix until well combined. Pour
  eggs in to a mixing bowl {if using a blender} then add quinoa, feta cheese,
  veggie mixture, and salt, and stir until well combined.
• 4 Pour mixture in to silicone cups or greased muffin tins, dividing equally, and
  bake in oven for 30 minutes, or until eggs have set and muffins are a light
  golden brown. Allow to cool for 5 minutes before serving, or may be chilled and
  eaten cold, or re-heated in a microwave the next day.

Nutrition Info