Low Sugar Spinach and Feta Egg Muffins
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 tsp extra virgin olive oil, plus more for greasing
- 3 cups fresh baby spinach, roughly chopped
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
- 8 large eggs
- ¼ cup unsweetened almond milk
- ½ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
- ½ cup crumbled feta cheese
- 2 tbsp fresh dill, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly brush a 12-cup muffin tin with olive oil, coating the sides and bottoms of each cup thoroughly.
- 2
Heat 1 tsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Add the spinach and scallion greens and cook, stirring, until the spinach is fully wilted and any liquid has evaporated, about 2–3 minutes. Remove from heat and let cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!