Egg Muffin


1 egg

pinch of finely chopped spinach

pinch of chopped tomato

pinch of feta cheese

salt and pepper to taste


Crack an egg and mix it with a fork. Pour into a muffin tin lined with coconut oil. 

Add a good pinch each of finely chopped spinach and tomato and feta cheese, and salt and pepper.

Bake it at 350F for 20 minutes. 

***Multiply the recipe by 12 for a full tray of muffins. These will last in the fridge for 3 days.