Feta, spinach, and basil omelette muffins

Delight your taste buds with these savory feta, spinach, and basil omelette muffins. A perfect blend of flavors for a culinary delight.

Ingredients:

• 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
• 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

Instructions:

1. Heat up the oven to 325°F. Grease 8 sections of a muffin tin with non-stick cooking spray or sunflower oil and set it aside.
2. Combine eggs, tomato, spinach, nutmeg, a touch of salt (just a little bit since feta is already salty), and pepper in a large pitcher. Whisk them together until well mixed. Distribute the mixture equally among the 8 muffin sections and then sprinkle feta cheese on top.
3. Bake in the oven for roughly 20 minutes or until the muffins slightly swell, feel firm when touched, and become lightly golden. Next, take them out from the oven and let them cool for a bit.
4. Place the salad greens on a big serving platter. Whisk together oil and vinegar in a small bowl or cup with a pinch of salt and pepper, then drizzle it over the greens.
5. Using a small, sharp knife, gently loosen the sides of each muffin from the tin and carefully remove them.
6. Place them over the salad greens. Tear the basil leaves, sprinkle them on top, and serve.

Summary:

• Calories: 1172 kcal
• Fat: 96 g
• Protein: 57 g
• Carbs: 21 g
• Potassium: 1197 mg
• Magnesium: 99 mg