Ingredients:

  • 8 large pasture raised eggs
  • 1/4 cup (60ml) heavy cream
  • 5 oz (142g) fresh baby spinach
  • 1/2 cup (75g) high-quality feta
  • 1/4 cup (40g) green bell pepper
  • 1 tbsp (15ml) extra virgin olive oil
  • Sea salt
  • Black pepper
  • 1/8 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 12 cup muffin tin thoroughly.
  2. Sauté the finely diced green bell pepper in 1 tbsp olive oil over medium heat until softened and fragrant, about 3 minutes.
  3. Wilt the 5 oz of chopped baby spinach in the same pan.
  4. Drain any excess liquid from the cooked vegetables.
  5. Whisk the 8 eggs, 1/4 cup heavy cream, sea salt, pepper, and nutmeg in a large bowl until no streaks remain.
  6. Distribute the vegetable mixture evenly across the 12 muffin cups.
  7. Crumble the 1/2 cup feta directly over the vegetables in each cup.
  8. Pour the egg mixture over the fillings, leaving about a 1/4 inch of space at the top.
  9. Bake for 20 minutes until the centers are set and the tops are slightly golden.
  10. Rest the muffins in the pan for 5 minutes. This allows the steam to pull the edges away from the sides for easy removal.