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10Ingredients
45Minutes
120Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 cups baby spinach (finely chopped)
- 1/2 cup finely chopped onion
- 1 cup sliced tomatoes (or chopped, {cherry or grape tomatoes work well})
- 1/2 cup pitted kalamata olives (chopped {)
- 1 Tbsp. fresh oregano (chopped)
- 2 tsp. sunflower oil (high oleic, plus optional extra for greasing muffin tins)
- 8 eggs
- 1 cup cooked quinoa
- 1 cup crumbled feta cheese
- 1/4 tsp. salt
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium290mg12% |
| Potassium170mg5% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C8% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Gayle H. 7 years ago
This is a tasty breakfast, but it takes a while to prepare. If you have cooked quinoa on hand, it definitely would speed things up. I would reduce the olives - they add extra sodium and the flavor is a little overpowering. I would also spray any container - even paper cups. Paper cups really stuck to the muffins. Any time you save making these to eat on the go is lost by the clean up of the pans. Otherwise, tasty and something different.
Betz 7 years ago
This was good. I recommend using muffin cups- mine stuck and I lost some of the bottoms.
I also left olives out because I'm not a fan.