Feta and Spinach Baked Egg Cups

Ingredients

• 8 units eggs
• 2 cups spinach
• 1 cup feta cheese
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 medium onion
• 2 medium tomatoes
• 1 large bell pepper
• 1 medium zucchini
• 0.5 cup herbs
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with olive oil.
2. 2Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. 3Add chopped spinach to the skillet and cook until wilted. Remove from heat and let cool.
4. 4In a large bowl, whisk the eggs until well beaten. Stir in the cooled spinach mixture.
5. 5Add crumbled feta cheese, diced tomatoes, bell pepper, and zucchini to the egg mixture. Season with salt and black pepper, and mix well.
6. 6Spoon the mixture into the prepared muffin tins, filling each cup about 3/4 full.
7. 7Bake in the preheated oven for 18-20 minutes, or until the egg cups are set and lightly golden on top.
8. 8Let the baked egg cups cool for a few minutes before removing them from the tin.
9. 9Garnish with fresh herbs and a drizzle of lemon juice before serving.
10. 10Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
11. 11Enjoy a nutritious and flavorful start to your day with these Mediterranean-inspired baked egg cups.