Our Summer CSA is back in action! Each week we receive a farm share, which this year includes vegetables, fruits, eggs, and meat. It’s a great way to save money and to eat seasonally IF you make the most of your share and eat what you’re given each week.
In the past it has been far too easy to let things go to waste, so this year I’m determined to meal plan around our CSA. I’ve shifted grocery shopping to mid-week and am using the weekends to cook.
Sunday I made these delicious spring onion and spinach egg muffins for the work week. They are so easy to make and were a great way to use the spring onions we received in our CSA last week.
-1 tbsp olive oil
-3 spring onions, diced (bulbs and tops)
-2 cups spinach
-12 whole eggs
-1/4 cup half and half
-Cheese (I used Trader Joe’s Cotswold Double Gloucester with Onions and Chives), cut into slices
-Salt and pepper to taste
2. Saute the diced spring onions in 1 tbsp of olive oil over medium heat. Allow the onions to cook down (takes about 10 minutes) and then add the spinach to the pan. Stir to combine the vegetables and allow the spinach to wilt. Turn off the heat and allow the vegetables to cool.
3. Crack 12 eggs into a large bowl and whisk together with 1/4 cup of half and half. Add salt and pepper as desired.
4. To assemble the egg muffins, add a spoonful of the vegetables to the bottom of each muffin tin. Next top the vegetables with a few pieces of cheese. Top the vegetables and cheese with the egg mixture, leaving room for the eggs to rise. This recipe makes 12 egg muffins.
5. Bake 25 to 30 minutes, or until the muffins are cooked through.
6. Enjoy the muffins hot or allow them to cool before placing them in the refrigerator or freezer.