Feta, Spinach, And Basil Omelette Muffins Recipe

Name: Feta, Spinach, And Basil Omelette Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray or sunflower oil, for greasing; 8 free-range eggs; 8 sun-dried tomatoes, drained well and roughly chopped; Large handful of baby spinach, roughly chopped (about 2 Tablespoons); Good pinch of freshly grated nutmeg; 1/2 cup feta cheese, roughly broken into bite-sized pieces; A few fresh basil leaves; Sea salt and freshly ground black pepper; 1/2 cup arugula, watercress, or mixed salad leaves; 3 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; Sea salt and freshly ground black pepper

Servings: persons

Cooking spray or sunflower oil, for greasing
8 free-range eggs
8 sun-dried tomatoes, drained well and roughly chopped
Large handful of baby spinach, roughly chopped (about 2 Tablespoons)
Good pinch of freshly grated nutmeg
1/2 cup feta cheese, roughly broken into bite-sized pieces
A few fresh basil leaves
Sea salt and freshly ground black pepper
1/2 cup arugula, watercress, or mixed salad leaves
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper

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["Preheat the oven to 325u00b0F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.", "Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and
2
pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8
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muffin holes and then sprinkle over the feta cheese.", "Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the
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touch and lightly golden. Then, remove from the oven and leave to cool a little.", "Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl
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or mug with a little salt and pepper and pour over the leaves.", "Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them
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out.", "Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and
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serve."]

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cooking spray or sunflower oil, for greasing, 8 free-range eggs, 8 sun-dried tomatoes, drained well and roughly chopped, Large handful of baby spinach, roughly chopped (about 2 Tablespoons), and more.

Yes, Feta, Spinach, And Basil Omelette Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Feta, Spinach, And Basil Omelette Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions