Feta and Olive Egg Cups
These tasty egg cups make a great snack on the go, or you can easily add salad, potato, crusty bread - whatever you like - as an accompaniment and turn them into a meal.
Our recipe uses feta and olives but you can get creative and mix up the ingredients to suit your taste buds.
Once cooked, these egg cups can be kept in the refrigerator for up to 5 days. You can also place them in an airtight container and store in the freezer for 3 months.
This recipe makes 12 egg cups at approximately 72 calories each.
- 6 Eggs
- 90g Baby Spinach
- 60g Olives
- 60g Feta - low fat
- 1/2 Red Capsicum
- 1.5 tsp Onion Powder
- 1.5 tsp Garlic Powder
Olive Oil Spray to grease muffin tin
Preheat oven 180°
Bunch up baby spinach and roughly chop.
Break feta into small pieces.
Finely dice capsicum.
Break eggs into bowl and lightly whisk.
Add onion powder, garlic powder, pepper and a small amount of salt. Combine well.
Add chopped spinach, olives, feta and capsicum to egg mix. Combine.
Grease muffin tin thoroughly so as not to stick.
Spoon mixture into 12 muffin tray evenly.
Bake for approximately 12 mins.
You can insert a toothpick in the centre of a muffin to check the egg is cooked through.