Spinach Mushroom Egg Muffins

What you need

Ingredients

Measured for 6 servings.

• 360 gEgg, whole
• 300 gegg whites
• 240 gSpinach
• 300 gMushrooms
• 100 gFeta
• 120 gMilk 1.5%
• 8 gOlive Oil

Make it

Method

1. 01

   Heat the oven to 190°C conventional (170°C fan). Lightly coat a muffin tin or two with the measured 8 g olive oil. Finely chop the 300 g mushrooms, wash and dry the 240 g spinach, and crumble the 100 g feta. No oats or flour belong in this egg mixture.

2. 02

   Heat a nonstick pan over medium-high heat. Cook the mushrooms for about 5 minutes until their released water evaporates; add the spinach for about 1 minute just until wilted. Transfer to a plate and let the vegetables cool briefly so they do not start setting the eggs on contact.

3. 03

   Whisk the 360 g whole egg, 300 g egg whites and 120 g milk until uniform. Fold in the cooled mushrooms, spinach and feta. Divide evenly among the prepared muffin cups, leaving headroom so the mixture can puff without overflowing.

4. 04

   Bake for about 20–24 minutes, rotating the tin if needed, until the centers are set and an egg muffin in the middle reaches about 71°C. Let stand in the tin for 5 minutes before loosening the edges; the muffins will settle slightly.

5. 05

   Divide the whole batch into 6 equal servings by finished weight rather than assuming every tin yields the same number of muffins. Allow about 15 minutes preparation and 33 minutes for sautéing, baking and resting. Cool leftovers promptly and refrigerate covered.