Egg white muffins with spinach and feta

Ingredients

For 1 serving

• Egg whites3
• Eggs1
• Spinach40 g
• Feta15 g
• Black pepperto taste

Contains: lactose, eggs

Method

1. Heat a conventional oven to 180 °C and grease 3 muffin moulds well, or line them with paper cases.
2. Meanwhile wash the spinach, dry it well in a tea towel and chop it roughly; crumble the feta with your fingers.
3. In a bowl beat the egg whites with the egg and black pepper using a fork, until well combined and slightly frothy.
4. Add the spinach and feta and stir, then pour the mixture into the moulds, filling them three-quarters full; no salt needed, the feta is already salty.
5. Bake for 18 minutes, until puffed and set in the centre and they no longer wobble when you shake the tin.
6. Let them rest for 2 minutes, until they sink slightly and come away from the sides, then loosen them with a small knife.