MEDITERRANEAN FETA & QUINOA EGG MUFFINS - Sip & Snack Saturday

The flavors of the Mediterranean pair together deliciously in these nutrient and protein packed feta and quinoa muffins perfect for brown bagging for lunch, an on-the-go breakfast, or enjoying for any meal or snack of the day!

Make around 12 muffins

Adapted by Aura

Serving ideas… Quick Breakfast M2 –> 2 muffins + a piece of fruit

On the Go Lunch M3 –> 2 muffins + mixed salad.

Afternoon Snack M4 –> 1 muffin

Light Dinner M5 –> 2 muffins + a bowl of soup.

Ingredients

• 2 cups baby spinach, finely chopped

• ½ cup finely chopped onion

• 1 cup chopped or sliced tomatoes {cherry or grape tomatoes work well}

• ½ cup chopped {pitted} black olives

• 1 tablespoon chopped fresh cilantro or coriander

• 2 teaspoons high olive oil.

• 8 eggs (8 whites, 5 Yellows)

• 1 cup cooked quinoa*

• 1 cup crumbled feta cheese

• ¼ teaspoon salt

Instructions

1. Pre-heat oven to 350 degrees fahrenheit or 210 degres C and prepare 12 silicone muffin holders on a baking sheet.

2. Chop vegetables and heat a skillet to medium. Add olive oil and onions and saute for 2 minutes. Add tomatoes and saute for another minute, then add spinach and saute until wilted, about 1 minute. Turn off heat and stir in olives and cilantro, and set aside.

3. Place eggs in a blender or mixing bowl and blend/mix until well combined. Pour eggs in to a mixing bowl {if using a blender} then add quinoa, feta cheese, veggie mixture, and salt, and stir until well combined.

4. Pour mixture in to silicone cups or greased muffin tins, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. Allow to cool for 5 minutes before serving, or may be chilled and eaten cold, or re-heated in a microwave the next day.

Source: http://www.eastewart.com

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