Egg and spinach muffin cups

Ingredients

• 2 large eggs
• 1 cup egg whites
• 1 cup spinach, chopped
• 2 tablespoons crumbled feta

Allergens: egg, milk. Check your own labels.

Method

1. Heat the oven to 350°F (175°C) and grease 6 cups of a muffin pan.
2. Whisk the eggs and egg whites, then stir in the spinach and feta.
3. Pour into the cups and bake for about 18 minutes, until the centers are set and reach 160°F (71°C).
4. Eat warm, or chill and use within 3 days.

Nutrition per serving

Protein	Calories	Fat	Carbs	Fiber
21 g	157 kcal	7 g	2 g	0 g

An estimate, added up from USDA values for each ingredient by weight and rounded. Your brands and portions will differ. Salt, pepper and cooking losses are not counted.

A note on this recipe

Each serving is 3 cups. Eat one or two at a time if that suits you better. See GLP-1 nausea and vomiting and what to eat on a GLP-1.

This is a recipe, not a treatment, and it won't suit everyone. If you have kidney disease, diabetes, a food allergy or a special diet, ask your prescriber or a dietitian.

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Questions people ask

How much protein is in egg and spinach muffin cups?

About 21 g per serving, with about 157 calories and 0 g fiber. This is an estimate from USDA values, and your brands and portions will differ.

How long does egg and spinach muffin cups keep?

Keep it in the fridge and use it within up to 3 days.

What allergens are in egg and spinach muffin cups?

Allergens: egg, milk. Check your own labels.

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