Feta, Spinach, and Basil Omelette Muffins
Delicious breakfast muffins made with eggs, spinach, sun-dried tomatoes, and feta cheese, baked until golden and served on a bed of fresh salad leaves with a balsamic dressing. Perfect for a nutritious breakfast or light lunch.
Ingredients
- •1 spray Cooking spray or sunflower oil
- •8 whole free-range eggs
- •8 whole sun-dried tomatoes
- •2 tablespoons baby spinach
- •¼ teaspoon freshly grated nutmeg
- •½ cup feta cheese
- •6 leaves fresh basil leaves
- •1 pinch sea salt and black pepper
- •½ cup arugula
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon balsamic vinegar
- •1 pinch sea salt and black pepper
Cooking Instructions
- 1.
Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
5 min
- 2.
Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
5 min
- 3.
Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
20 min
- 4.
Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
3 min
- 5.
Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
3 min
- 6.
Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.
2 min