Spinach, Pea & Feta Breakfast Muffins

Ingredients

• 5 1/2 oz (150 g) frozen spinach
• 1 tsp (5 ml) extra-virgin olive oil
• 2 1/2 oz (70 g) frozen peas
• 3 large (150 g) eggs
• 1 3/4 oz (50 g) plain Greek yogurt, 0%
• 1/2 oz (15 g) almond flour
• 1 (3 g) garlic clove, grated
• 1 tsp (1 g) dried oregano
• 1 tsp (5 ml) cider vinegar
• 1/2 oz (12 g) feta
• 1 tbsp (3 g) fresh parsley
• 1 oz (30 g) arugula

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 350°F (180°C), brush 4 cups of a 2 1/2-inch (6 cm) muffin pan with the olive oil. Thaw the frozen spinach and peas; wring the spinach dry.
2. Whisk the eggs with the plain Greek yogurt, apple cider vinegar, garlic and dried oregano, work in the almond flour, fold in the spinach and the peas, half of them crushed.
3. Fill the cups almost to the top, crumble the feta over, bake 20-22 minutes, until domed and set.
4. Cool 10 minutes in the pan. Run a knife round each muffin, turn them out onto a rack, then scatter the parsley over. Four days cold; a 300°F (150°C) oven revives them. Arugula alongside.