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Recipe details
Olive & Parmesan Spinach Egg Cups
A one-person portion of baked egg cups with spinach, olive oil, olive-Parmesan tapenade, pepper, and garlic powder.
≈ 114 kcal/100 g · ≈ 78 kcal/serving
30 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs1 egg
mild olive oil2.5 ml
olive-Parmesan tapenade7.5 ml
chopped spinach15 g
pepper0.5 g
garlic powder0.5 g
Cookware and utensils
muffin tin
mixing bowl
whisk
pastry brush
oven
Directions
01
Preheat the oven to 350°F (175°C).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
175°C (350°F)
02
Brush one muffin cup with olive oil.
Products
mild olive oil — 2.5 ml
Action
grease
Time
1 min
Temperature
no heat
03
Whisk the egg with olive oil until fluffy.
Products
large eggs — 1 egg; mild olive oil — 2.5 ml
Action
whisk
Time
1 min
Temperature
no heat
04
Stir the tapenade, spinach, pepper, and garlic powder into the egg.
