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Egg Muffins with Spinach and Zucchini

Recipe for June 26, 2011

 

There is a long weekend approaching and it’s not too soon to start planning what you might serve to your holiday guests.  You can even make these ahead and freeze.  these are even delicious to eat cold!

 

 

1 green onion* (or 1/4 of small onion)                       5 large fresh basil leaves*

1/2 medium zucchini*                                               1/4 cup milk

2 big fists-full of spinach leaves*                               Salt and Pepper (especially for the spinach)

2 tablespoons feta*                                                   5 eggs8

 

Preheat the oven to 375 degrees.  Grease the muffin tin well.  THIS IS CRITICAL!  Eggs can stick badly so don’t go light and work the butter/oil into the bottom round part where the egg likes to stick. You could use liner but they don’t allow the muffins to dry as they cool, hence a soggier bottom.

Dice the onion and zucchini quite small and cut the spinach and basil into thin strips.  Sauté onion and zucchini.  Add spinach until just wilted.  Add the basil.  Separate yolks from whites and whip the whites until peaks form.  Add the cooked vegetables to the bowl of yolks, plus the cheese, the milk, and the salt and pepper.  Don’t skimp in the salt as the spinach needs a fair bit.  Then fold the whites into the whole mixture.

Bake for 15 minutes.  Once out of the oven, wait 10 minutes then run a knife around the outside of the muffins and coax them off the bottom with the knife.  Place on a wire rack.  If you leave them in the muffin tins too long, the bottoms will get soggy.

 

Makes approximately 12 muffins.

From www.thesweetbeet.com

 *Ingredients can be found at the market