Xanthan Gum Free Spinach and Feta Egg Muffins
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Learn more →Ingredients
6 servings
- 1 tsp extra virgin olive oil, plus more for greasing
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
- 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.
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