Feta, Spinach, and Basil Omelette Muffins Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

I like to make things in my cupcake tray that are not cupcakes. Often. And these quasi-muffin omelettes are one of my favorite. A good thing to do is to make a whole load and store them in the fridge for lunches, brunches, and snacks for the family to enjoy without having to make them fresh each time. They will keep for a couple of days in the fridge.

Ingredients

Makes 8

Muffins:

Cooking spray or sunflower oil, for greasing

8 free-range eggs

8 sun-dried tomatoes, drained well and roughly chopped

Large handful of baby spinach, roughly chopped (about 2 Tablespoons)

Good pinch of freshly grated nutmeg

1/2 cup feta cheese, roughly broken into bite-sized pieces

A few fresh basil leaves

Sea salt and freshly ground black pepper

Salad:

1/2 cup arugula, watercress, or mixed salad leaves

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Sea salt and freshly ground black pepper

Step 1
Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
Step 2
Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
Step 3
Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
Step 4
Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
Step 5
Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
Step 6
Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.

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Reviews (4)

Baked it for 23 min (not 20), and then finished it under the broiler for 2 min. It came out nice. We had it for dinner, the leftovers will be for breakfast.
- Stellaeats
- Boca Raton, FL
- 11/23/2019
I love a fast, protein packed, nutritious, homemade breakfast and these are perfect! Made a few tins with different varieties of spinach, basil, asparagus, lemon zest, fresh and/or sundried tomatoes, gruyere and/or parmesan cheeses instead of feta.
- janejetson
- Sydney, Australia
- 7/14/2016
These muffins with my changes turned out great. The greens with balsamic soaked into the muffins and added another level of flavor. I can see myself making these in many flavor combos.
- starzgodus
- Yreka, CA
- 6/20/2016
This is a poorly written recipe. I have been looking for an omelet muffin recipe. Lorraine is a judge in baking contests so I took the time to figure this out. The muffins should have basil since it is in the name and in the top list of ingredients in the muffin. My handful of spinach was more like half a cup so I used 2 Tbsp basil. I am adding local dried mushrooms. I will write another review when these are done!
- starzgodus
- Yreka, CA
- 6/20/2016