| 8 | 35 | 73 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 12 |
| 8 large | Egg |
| 3 tbsp | Greek yogurt, plain, 2% M.F. |
| 1 cup | Baby spinach (packed, finely chopped) |
| 1/2 cup | Grape tomato (s) (halved) |
| 3 tbsp | Dill, fresh (minced) |
| 1/2 cup, crumbled | Feta cheese |
| 2 tsp | Himalayan sea salt |
| 1 dash | Black pepper |
Preheat oven to 350F
In a large bowl, crack the eggs and add Greek yogurt. Whisk until well combined. Add dill, spinach, tomatoes, feta, salt and pepper. Stir everything together,
Use a ladle to spoon the mixture into a a silicone or non-stick muffin tray
Bake for 20 minutes, until set.
To freeze, allow to cool fully before placing in a zip top bag to freeze.
| Meat Alternative | 0.4 |
| Milk Alternative | 0.2 |
| Vegetables | 0.2 |
