Feta, Spinach, and Basil Omelette Muffins

Feta, Spinach, and Basil Omelette Muffins

Info

Rating
Calories
149.0
Protein
8.0
Sodium
163.0
Fat
12.0

Description

I like to make things in my cupcake tray that are not cupcakes. Often. And these quasi-muffin omelettes are one of my favorite. A good thing to do is to make a whole load and store them in the fridge for lunches, brunches, and snacks for the family to enjoy without having to make them fresh each time. They will keep for a couple of days in the fridge.

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

Directions

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

Tags

    HarperCollins Brunch Breakfast Omelet Muffin Spinach Arugula Egg Tomato Feta Quick and Healthy Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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