Categories: Breakfast
Ingredients
- 10 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 10-oz. box frozen chopped spinach, thawed, squeezed dry
- 1/2 cup crumbled feta
Directions
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Preheat oven to 350°F. Coat a 12-cup nonstick muffin tin with cooking spray.
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In a large bowl, whisk eggs with salt and pepper until blended.
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Warm oil in a small skillet over medium-high heat. Sauté onion until softened but not browned, 3 to 5 minutes. Add spinach and sauté 1 minute longer. Remove from heat and cool slightly.
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Whisk onion mixture into eggs. Divide among muffin cups, top each with feta and bake until set in center, 25 to 30 minutes.