Low FODMAP Spinach & Olive Egg Muffin Recipe



  • ⅔ cup frozen spinach, thawed and excess water removed 
  • ½ cup Kalamata or other olives, pitted
  • ¼ cup sun-dried tomatoes, chopped
  • 6 large eggs, free-range or organic
  • 1 oz. aged goat cheese or other hard cheese like parmesan (optional if tolerated)
  • Casa De Santé Tuscan Herb seasoning


  1. Preheat oven to 350F and prepare a greased muffin pan.
  2. Squeeze out the excess water from the spinach, deseed and slice the olives and chop the sun-dried tomatoes. 
  3. Crack the eggs into a bowl, and season with Casa De Santé Tuscan Herb seasoning to taste. Mix until well combined.
  4. Divide the spinach, aged goat cheese (optional), sun-dried tomatoes and olives evenly into the muffin pan. Pour in the egg and transfer into the oven.
  5. Bake for 20-25 minutes or until browned on top and cooked inside.
  6. When done, remove from the oven and set aside to cool down. Store in the fridge for up to 5 days. Enjoy!
  7. Note: You can also use fresh spinach and blanch it in boiling water for just a minute. Then, transfer to cold or icy water to cool down and stop cooking.
  8. Finally, squeeze out the excess water before using.


320 calories (per serving without cheese)
Vegetarian, GF, Soy-free, Dairy-free (if omitting cheese)

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