Spinach and Feta Egg Cups with Strawberries

Abdelaziz

Spinach and Feta Egg Cups with Strawberries

Baked egg cups with spinach, red bell pepper, feta and green onion, served with fresh strawberries. About 240 calories per serving.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Breakfast

Cuisine: Mediterranean

Calories: 239

Ingredients Method Notes

Ingredients

8 large eggs
1/4 cup 1% milk 60 ml
2 cups baby spinach finely chopped, about 2 oz (60 g)
1/2 cup red bell pepper finely diced, about 2.5 oz (75 g)
1/3 cup crumbled feta cheese 50 g
2 green onions thinly sliced
1/4 teaspoon salt 1.5 g
1/4 teaspoon black pepper
1 teaspoon olive oil 5 ml, for greasing the muffin tin
3 cups strawberries halved, about 16 oz (450 g), to serve

Method

Heat the oven to 350°F (175°C). Brush a 12-cup muffin tin with the olive oil.
Whisk the eggs, milk, salt and pepper in a large bowl until no streaks of yolk remain.
Divide the spinach, bell pepper, green onions and two thirds of the feta among the 12 cups. Pour in the egg mixture until each cup is about three quarters full, then top with the remaining feta.
Bake for 18 to 22 minutes, until the centers are set and a food thermometer reads 160°F (71°C) in the middle of a cup. Cool for 3 minutes, then loosen each cup with a butter knife.
Serve 3 egg cups with about 3/4 cup (110 g) of strawberries per person.

Notes

Pat the spinach dry after chopping. Wet spinach releases water in the oven and leaves a pool at the bottom of each cup. One serving is 3 egg cups plus about 3/4 cup of strawberries. Nutrition values are rough estimates calculated from standard ingredient values and will vary with brands.