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
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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.

No additional tips available.

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

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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.

Feta, Spinach, And Basil Omelette Muffins

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