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KIWI magazine

Filed under: Lunch, Recipes, Yummy

Mediterranean Feta & Quinoa Egg Muffins

Enjoy this healthy and innovative recipe for Mediterranean Egg Muffins from E.A. Stewart, RDN, mom of two in San Diego, CA.


  • ½ cup chopped onions
  • 2 teaspoons high oleic sunflower oil
  • 1 cup chopped tomatoes
  • 2 cups chopped baby spinach
  • ½ cup kalamata olives (pitted and chopped)
  • 1 Tablespoon chopped fresh oregano
  • 8 eggs
  • 1 cup cooked quinoa
  • 1 cup crumbled feta cheese
  • ¼ teaspoon salt


  1. Sauté ½ cup chopped onions in 2 teaspoons high oleic sunflower oil for 2 minutes.
  2. Add 1 cup chopped tomatoes and sauté for another minute, then add 2 cups chopped baby spinach and sauté until wilted, about 1 minute.
  3. Turn off heat and stir in ½ cup kalamata olives (pitted and chopped) and 1 Tablespoon chopped fresh oregano; set aside.
  4. Scramble 8 eggs, then add 1 cup cooked quinoa, 1 cup crumbled feta cheese, veggie mixture, and ¼ teaspoon salt. Stir until well combined.
  5. Bake in a greased muffin tin at 350°F for 30 minutes.


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