National Spinach Day – Wed 26 March 2025

Spinach & Egg Muffins (Makes 6)

Ingredients:

• 4 large eggs
• 50g fresh spinach, chopped
• 2 tbsp butter or olive oil
• 50ml almond milk
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder (or 1 minced garlic clove)
• Optional: 30g feta or grated cheese

Instructions:

1. Preheat oven to 180°C (350°F) and grease a muffin tin.
2. Sauté the spinach in butter or olive oil for 1-2 minutes until wilted, then let it cool slightly.
3. In a bowl, whisk together eggs, almond milk, salt, pepper, and garlic powder.
4. Add the sautéed spinach and cheese (if using) to the egg mixture and stir well.
5. Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.
6. Bake for 15-18 minutes, until set and lightly golden.
7. Let cool slightly before removing from the tin.

Thank you to Melissa Cohen, Functional Medicine Nutritionist for this recipe.

For more from Melissa please see her website: https://www.melissa-cohen.com/

Please note that spinach contains iodine, though in relatively small amounts compared to some other foods. Raw spinach offers 6 micrograms of iodine per 100 grams while boiled, fresh or frozen spinach offers 3.9 micrograms per 100 grams.