Emulsifier Free Spinach Egg Mini Cups
Total time30 min
Prep time10 min
Cook time20 min
4.8(29)
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Learn more →Ingredients
4 servings
- 1 tbsp garlic-infused olive oil, plus more for greasing
- 3 cups fresh baby spinach, roughly chopped
- ¼ cup green onions (green tops only), thinly sliced
- 8 large eggs
- 2 tbsp coconut milk
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp ground turmeric
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush a 12-cup muffin tin generously with garlic-infused olive oil, coating the sides and bottom of each cup.
- 2
Heat 1 tbsp garlic-infused olive oil in a medium skillet over medium heat until shimmering. Add the spinach and green onion tops and cook, stirring, until the spinach is fully wilted and any released liquid has evaporated, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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