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Milanese Egg Cups Florentine

by The Unrefined Olive

Milanese Egg Cups Florentine


  • 12 eggs
  • 1 cup fresh spinach, chopped
  • ½ tomato, chopped small
  • 2 green onions, sliced thinly
  • ½ bell pepper, chopped small
  • ½ small zucchini, chopped small
  • a bunch of fresh parsley, chopped finely
  • salt and pepper
  • 1 Tbsp Milanese Gremolata Olive Oil (plus some for brushing muffin pan)


  1. Brush a 12 muffin tin with Milanese Gremolata Olive Oil. Whisk the eggs in a large bowl. Add the veggies, Milanese Gremolata Olive Oil and salt and pepper.
  2. Fill the muffin tins and bake for 20-25 minutes until eggs are set.
  3. Let cool and serve or store in an airtight container for 5 days. (these also freeze very well!)