Ingredients:
1 dozen eggs or egg whites
2 cups chopped spinach
¾ cups chopped tomatoes
¼ feta cheese
1 tsp garlic powder
½ tsp salt (optional)
¼ tsp pepper
½ tsp coconut oil or non-stick cooking spray

 

Directions:
Preheat oven to 375 degrees. On a medium heat, heat ½ teaspoon coconut oil and add spinach and tomatoes to the hot pan. Add the garlic powder to the veggies and continue mixing the veggies until spinach is dark green and tomatoes soften. This process should take 2-3 minutes and promptly remove from heat.

Crack the 1 dozen eggs in a separate bowl and add ¼ cup of feta cheese, salt, and pepper. Add the veggies to the eggs and mix. If utilizing a tin muffin pan be sure to spray with a non-stick cooking spray and begin to fill the muffin pan ¾ of the way full, allowing room for your eggs to expand. Cook for 18-20 minutes depending on your oven. It’s very important not to overcook your eggs as they can dry easily. These muffins store well in your refrigerator for up to 7 days.

 

Enjoy!