Makes 8 muffins | 40 Minutes
Ingredients:
7 oz. (200g) baby spinach leaves
10 oz. (280g) cooked quinoa
5 large eggs
2 spring onions, sliced
2 oz. (60g) Parmesan cheese, grated
3 oz. (90g) feta cheese, crumbled
Instructions:
Preheat the oven to 350°F (180°C) fan-forced.
Blanch the spinach in boiling water for 30 seconds. Drain and squeeze out as much moisture as possible.
In a large bowl, mix the spinach, cooked quinoa, eggs, Parmesan, and spring onions. Season with salt and pepper.
Spoon the mixture into 8 greased or lined muffin tins. Top with crumbled feta.
Bake for 30 minutes, or until set and lightly golden. Serve warm or cold.