Ingredients:

  • 8 large eggs
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 2 tbsp milk
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1 tbsp olive oil
  • 1/4 cup chopped fresh parsley

Instructions:

  1. Heat olive oil in a skillet over medium heat. Toss in the chopped spinach and sauté for 2–3 minutes until wilted and the moisture has evaporated. Remove from heat and let cool slightly.
  2. In a large bowl, crack the eggs and add milk, salt, and pepper. Whisk vigorously for one full minute until the mixture is pale yellow and slightly frothy.
  3. Gently fold the sautéed spinach and crumbled feta into the egg mixture.
  4. Preheat your oven to 350°F (175°C). Liberally coat a 12-cup muffin tin with non-stick cooking spray.
  5. Pour the egg mixture evenly across the 12 cups, filling them about 3/4 of the way to the top.
  6. Bake in the oven for 20–22 minutes, or in an air fryer at 330°F (165°C) for 12–15 minutes, until the edges are golden-brown and the centers are set.