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KIWI Magazine

Filed under: Breakfast, Vegetarian

Kiwi_Spinach & Artichoke breakfast bites 1

Active time: 10 minutes

Total time: 30 minutes


6 eggs

3 egg whites

1⁄4 cup water

1⁄4 teaspoon sea salt

1⁄8 teaspoon ground nutmeg

1⁄3 cup green onions, chopped

1 fresh artichoke heart, chopped

2⁄3 cup baby spinach, chopped

1⁄4 cup crumbled feta cheese


Parent: Preheat oven to 350°.

Child: Prepare a 24-cup mini-muffin pan by spraying nonstick baking spray or brushing with oil.

Parent & Child: Prepare whole eggs by cracking into a medium bowl. For egg whites, crack eggs into a separate small bowl, then use a large spoon to carefully remove the yellows and discard. Pour egg whites into bowl with whole eggs.

Parent & Child: Add water, sea salt, and nutmeg to egg mixture, whisking until combined. Pour egg mixture into each cup, filling about 3⁄4 full.

Child: Add onions, artichokes, spinach, and cheese to a medium bowl, stirring to combine.

Child: Pour mixture evenly among muffin cups. parent: Place muffin pan in oven, baking for 10 to 12 minutes, until tops of bites turn golden brown.

Parent & Child: Cool in pan for 5 to 8 minutes before running a butter knife along the sides of each cup to loosen.

Makes 24 bites

Per serving: calories 26, fat 2 g, protein 2 g, carbohydrates 1 g, dietary fiber 0 g, sugar 0 g
*This recipe is gluten-free, nut-free, soy-free, and vegetarian.


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