Egg Muffins & Israeli Salad

Ingredients:
Egg-Muffins (6 pieces):
4 eggs
4-5 tbsp oat milk
1 spring onion
4 dried tomatoes
6 fresh leaves of baby spinach
1/2 feta 
1 pinch nutmeg
salt & pepper

Preparation Egg-Muffins:

1. Preheat oven to 200 °C degrees circulating-air.
2. Beat eggs in a bowl. 
3. Wash spring onion & baby spinach. Cut both into small pieces and add to the eggs in the bowl.
4. Cut the feta into small cubes and add to the bowl.
5. Add the oat milk, nutmeg, pepper and salt and whisk well.
6. Grease 6 wells of a muffin tin with sunflower or rapeseed oil and spread the mixture on these wells.
7. Place the dish in the oven and bake for about 15 minutes. 
8. Take it out of the oven and lift it out of the troughs by inverting the mould. 

Israeli-Salad:
1/2 cucumber
1 big tomato
1 spring onion
1/2 feta
some fresh parsley
salt & pepper
Dressing: 
juice of 1/2 lemon
1 tbsp apple cider vinegar
1 tbsp olive oil

Preparation Israeli-Salad:

1. Cut the cucumber, tomato, spring onion and feta into small cubes and put into a bowl.
2. Chop the parsley and mix the dressing well in a cup.
3. Pour over the salad, mix & enjoy.
4. Bon Epi-tit <3