Mediterranean Feta & Quinoa Egg Muffins

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egg muffins

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Makes servings

½ cup chopped onions

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

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


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.