Baked egg muffins with spinach and feta

Ingredients

For 1 serving

• Eggs2
• Egg whites66 g
• Spinach60 g
• Feta25 g
• Cherry tomatoes50 g
• Whole wheat bread1
• Extra virgin olive oil1 teaspoon
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Turn the oven on to 180 °C (conventional) and grease three muffin cups with the oil, brushing it well up the sides.
2. Wash and dry the spinach and roughly chop it; wash the cherry tomatoes and quarter them.
3. Divide the spinach and tomatoes between the cups.
4. In a bowl, beat the eggs with the egg whites and a grind of black pepper, pour the mixture into the cups to two-thirds full and crumble the feta on top.
5. Bake for 18 minutes, until the muffins are puffed, golden on top and a cocktail stick inserted in the centre comes out clean; let them cool for 2 minutes before turning them out.
6. Meanwhile, toast the wholemeal bread and serve it with the muffins.