Mediterranean Spinach & Feta Egg Bites

serves 6

• 1 tsp olive oil
• 1 bag spinach (chopped)
• 1 bag (8 oz)
• 7 large eggs
• 1/2 cup 1% milk
• 1/8 tsp black pepper
• 1 medium tomato, seeded and sliced
• 1/2 cup crumbled feta
• 1/2 tsp dried oregano

1. Preheat the oven to 350 degrees F (175 degrees C). 
2. Lightly grease or line a 12-cup silicone muffin pan.
3. Heat olive oil in a skillet over medium heat. 
4. Add spinach and cook for 3–4 minutes until wilted and most of the liquid has evaporated. You should end up with ~1 cup (150 g) cooked spinach. Let cool slightly.
5. In a large bowl, whisk eggs, milk, black pepper, and oregano (if using) until smooth.
6. Divide the spinach evenly among muffin cups. 
7. Top each with diced tomato and a sprinkle of feta. 
8. Pour egg mixture over the spinach and tomato, filling each cup about ¾ full.
9. Bake for 22–25 minutes, or until the eggs are puffed and set in the center. 
10. Let them rest for 5 minutes before removing from the pan. 
11. Serve warm or refrigerate up to 4 days and reheat gently in the microwave.