Categories: Breakfast

Ingredients

• 10 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 10-oz. box frozen chopped spinach, thawed, squeezed dry
• 1/2 cup crumbled feta

Directions

1. Preheat oven to 350°F. Coat a 12-cup nonstick muffin tin with cooking spray.

2. In a large bowl, whisk eggs with salt and pepper until blended.

3. Warm oil in a small skillet over medium-high heat. Sauté onion until softened but not browned, 3 to 5 minutes. Add spinach and sauté 1 minute longer. Remove from heat and cool slightly.

4. Whisk onion mixture into eggs. Divide among muffin cups, top each with feta and bake until set in center, 25 to 30 minutes.

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