Ingredients

Makes 9 = One muffin is just 2sp and 3 muffins is 5sp – (previously 2pp and 5pp respectively) 

4 x Eggs

2 x Egg whites

Half a bag of Fresh Spinach

40g half fat mature cheddar

75g half fat Feta Cheese (I used Aldi’s greek style salad cheese)

Handful of mushrooms finely chopped

¼ of a nutmeg, grated

Salt and Pepper

Method

Pre heat your oven to 180c. Take your spinach and either wilt it in a pan of boiling water or steam (I just used a metal colander over a pan of boiling water and steamed for around 7 minutes). Fry off your mushrooms in 1kal for a minute or two. Meanwhile beat your eggs and egg whites together, then add the feta, mushrooms, nutmeg and salt and pepper and beat well together. Take a muffin tin, spray with 1kal and share your spinach between 9 of the muffin rounds. Next pour the egg mixture over the spinach until the muffin tins are around ¾ of the way full. Top each with grated cheddar and pop in the oven for around 20 minutes!

Eat warm from the oven or store in an air tight container in the fridge. Pop in the microwave for a minute before you eat if you fancy it warm.

Serve on a bed of salad leaves, chop up a few cherry tomatoes and drizzle over a little balsamic vinegar!

Enjoy!

The post Mini Spinach, Feta and Mushroom Muffins – 2sp first appeared on Slimming Kitchen Secrets.