Asparagus and feta egg muffins

Name: Asparagus and feta egg muffins
Cuisine: European, Mediterranean
Ingredients: Asparagus - 200 g; Half-and-half - 100 ml; Eggs - 8 eggs.; zest of one lemon; Salt - 0.5 tsp.; Gouda cheese, grated - 50 g; Feta cheese - 150 gr.; Black olives - 16 pcs.

6 steps

Updated at: Thu, 17 Aug 2023 04:47:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories326.9 kcal (16%)

Total Fat24.2 g (35%)

Carbs6.3 g (2%)

Sugars2.5 g (3%)

Protein21.3 g (43%)

Sodium1073.1 mg (54%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200gAsparagus

100mlHalf-and-half

8Eggs

1zest of lemon

½ tspSalt

50gGouda cheese

grated

150 grFeta cheese

16 pcsBlack olives

Instructions

Step 1

Preheat the oven to 200 degrees.

OvenPreheat

Step 2

Cut the asparagus into bite-sized pieces and cook until soft, about 5 minutes. Drain the water and let the asparagus dry out. Then mix it with the cream.

Step 3

Mix the flour, psyllium and salt in a bowl. Add the cheese, chopped lemon zest, eggs and cream asparagus to this mixture. Crumble the feta cheese with a fork and add to the mixture as well. Mix thoroughly. Leave the dough to rest for 5-7 minutes.

Step 4

Grease the muffin tins with coconut oil or butter, place the batter in the tins and put black olives in each tin. Bake for 20 minutes at 200 degrees.

Step 5

The muffins are very good when freshly baked. They can then be stored in the refrigerator in a sealed plastic container for several days.

Step 6

You can reheat the muffins slightly in the oven before serving, but they are also very good when cold.