Pregnancy Friendly Spinach Egg Mini Cups

Total time30 min

Prep time10 min

Cook time20 min

Pregnancy Friendly Spinach Egg Mini Cups

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Ingredients

4 servings

1 tbsp garlic-infused olive oil, plus more for greasing
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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3 cups fresh baby spinach, roughly chopped
¼ cup green onions (green tops only), thinly sliced
8 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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