Mediterranean Feta & Spinach Omelet Cups

Individual omelet cups baked with spinach, feta, and a hint of Mediterranean herbs for a grab-and-go low-carb breakfast.

Ingredients

• 8 Large Eggs
• 150 g Fresh Spinach
• 100 g Feta Cheese, crumbled
• 1 tbsp Extra Virgin Olive Oil
• 1/2 tsp Dried Oregano
• 1/4 tsp Dried Basil
• 1/4 tsp Freshly Ground Black Pepper
• 1/4 tsp Garlic Powder

Instructions

1. Preheat oven to 375°F (190°C). Grease a muffin tin with olive oil spray or a light coating of olive oil.
2. Heat extra virgin olive oil in a pan over medium heat. Sauté spinach until wilted, about 3-5 minutes. Drain any excess liquid by pressing the spinach against the pan with a spatula.
3. In a large bowl, whisk eggs with oregano, basil, garlic powder, and black pepper.
4. Evenly distribute the sautéed spinach and crumbled feta among the muffin cups.
5. Pour egg mixture into each cup, filling almost to the top.
6. Bake for 20-25 minutes, or until the omelet cups are set and lightly golden on top. A toothpick inserted into the center should come out clean.
7. Let cool in the muffin tin for a few minutes before gently removing the omelet cups with a thin spatula.
8. Serve warm.

Cuisine: Mediterranean

Suitability: low carb,low sodium

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 4

Meal Type: breakfast