Best 6 Feta Spinach And Basil Omelette Muffins Recipes

SPINACH AND FETA BAKED EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spray a six-cup muffin tray with nonstick spray.
• In a bowl, add the eggs, spinach, feta, tomato, salt, and pepper, and stir to distribute ingredients.
• Distribute the mixture evenly between the muffins cups.
• Bake until the eggs are set, about 15 minutes.
• Enjoy!

EASY SPINACH AND FETA MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit/ 180 degrees Celsius.
• Prepare muffin tin: Brush it well with oil. Sprinkle a little four into each spot and shake the container so that the spots are all evenly coated with a thin layer of flour. Turn the tin upside down over the sink and pat it gently on the backside to help remove the excess flour.
• Prepare ingredients: Wash the spinach, dry it well, and chop it. Crumble the feta, grate the Parmesan cheese, and the garlic. Keep them separated.
• Beat egg, buttermilk, canola oil, grated garlic cloves in a large bowl. Add the grated Parmesan and the chopped spinach and combine.
• Mix flour, baking powder, salt, black pepper, and nutmeg in another bowl.
• Combine: Carefully fold the flour mixture into the wet mixture. Fold in the pine nuts and the feta. At first, you will think that you will not be able to incorporate the chopped spinach into the batter. Don't worry about it; the muffins will come out perfectly even if the batter looks rough.
• Mix only shortly, don't overmix.
• Scoop the batter into the muffin tin.
• Bake for about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
• Let rest in the tin for about 5 minutes, remove and let cool on a wire rack.

FETA, SPINACH, AND BASIL OMELETTE MUFFINS

Steps:

• Preheat the oven to 325°F. 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 pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 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 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 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 out.
• Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.

SPINACH-FETA-MUFFINS

Steps:

• Line your muffin pan with paper cups and cut the feta cheese into small chunks.
• Preheat the oven to 180°C.
• In a bowl mix flour, baking powder and salt. In another bowl combine spinach, eggs, olive oil and milk. Add in the flour mixture and be sure not to overmix. Fold in the feta cheese cubes.
• Pour dough into the muffin pan and bake for about 20 minutes.

SPINACH AND FETA OMELET (LOW CARB)

Steps:

• Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk.
• Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan.
• Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese.
• Lift one side of the omelet with a spatula and fold it in half.
• Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so).
• Use a spatula to slide the omelet onto a plate and serve!

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE

Steps:

• Heat a skillet over medium heat and spray with cooking spray.
• Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.