This recipe takes inspiration from the traditional Greek dish, spanakopita, and transforms it into bite-sized, oven-baked omelets perfect for a quick and flavorful breakfast or brunch.

Ingredients:

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 9 ounces frozen chopped spinach, thawed and drained
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Pinch of dried oregano
• Pinch of salt and black pepper

For the Egg Mixture:

• 8 large eggs
• ¼ cup milk (dairy or non-dairy)
• ¼ cup grated Parmesan cheese (optional)
• Pinch of dried oregano
• Pinch of salt and black pepper

Instructions:

Preheat the oven: 

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil.

Sauté the vegetables: 

In a skillet over medium heat, heat the olive oil. Add the onion and cook until softened about 3-4 minutes. Stir in the garlic and cook for an additional minute, until fragrant.

Incorporate the spinach: 

Add the drained spinach to the pan and cook until heated through, about 2-3 minutes. Remove from heat and let cool slightly.

Combine the filling: 

In a bowl, combine the cooled spinach mixture, feta cheese, parsley, oregano, salt, and pepper.

Whisk the eggs: 

In a separate bowl, whisk together the eggs, milk, Parmesan cheese (if using), oregano, salt, and pepper.

Assemble the omelets: 

Divide the spinach filling evenly among the prepared muffin cups. Pour the egg mixture evenly over the filling in each cup.

Bake: 

Bake the omelets for 20-25 minutes, or until the eggs are set and the tops are lightly golden brown.

Cool and enjoy: 

Let the omelets cool slightly in the muffin tin before serving. Enjoy them warm or at room temperature.

Cooking Time:

Approximately 20 minutes.

Nutritional Values (per serving, without optional add-ins)

Nutrition	Values
Calories	180
Protein	9g
Fat	8g
Carbohydrates	10g
Fiber	2g
Vitamin	Moderate (from spinach)

Tips:

• For a vegetarian option, omit the feta cheese and use vegan Parmesan cheese (if using).
• You can add other chopped vegetables to the filling, such as mushrooms, peppers, or sun-dried tomatoes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the microwave or oven.

These Muffin-Tin Spanakopita Omelets offer a delicious and convenient way to enjoy the classic flavors of Spanakopita in a fun and portable size. So, get creative with your fillings and enjoy this delightful breakfast twist!