Zucchini and Feta Egg Muffins

Ingredients

• 2 cups zucchini
• 6 large eggs
• 0.75 cup feta cheese
• 1 tbsp olive oil
• 0.5 cup almond flour
• 1 tsp baking powder
• 0.25 tsp salt
• 0.5 tsp black pepper
• 2 tbsp dill
• 2 cloves garlic
• 1 cup spinach

Instructions

1. 1Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil.
2. 2Grate the zucchini and squeeze out excess moisture with a clean dish towel.
3. 3In a large bowl, whisk the eggs until smooth.
4. 4Add crumbled feta, grated zucchini, finely chopped spinach, and minced garlic to the bowl.
5. 5Stir in the almond flour, baking powder, chopped fresh dill, salt, and pepper until well combined.
6. 6Divide the mixture evenly among the muffin cups.
7. 7Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
8. 8Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. 9Serve warm or at room temperature.
10. 10Store any leftovers in an airtight container in the refrigerator for up to 3 days.