Low FODMAP Spinach and Feta Egg Muffins
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Learn more →Ingredients
6 servings
- 1 tsp extra virgin olive oil, plus more for greasing
- 3 cups fresh baby spinach, roughly chopped
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 3 scallions (green tops only), thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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.
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