INGREDIENTS
- Coconut oil spray
- 4 free range eggs
- 1-2 cups of sliced vegetables of choice
- 1/4 diced red onion
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 180ºC. Lightly spray 4 holes of a standard muffin tray with cooking spray and line with baking paper or cup cake cases or use silicone muffin tray.
Beat the eggs and set aside. Fill each of the prepared holes with your sliced vegetables. Add in the egg mixture, salt and pepper to taste.
Bake for 20-25 minutes or until egg is set and crispy. Divide onto two plates and serve hot. This recipe makes 4 muffins. Double up the recipe to have some stored in the fridge for on-the-go.
Vegetable choices from our approved list.
*Makes 2 servings
One serving = 2 Muffins | 169 Kcal
F: 10.12g | C: 6.58g | P: 13.89g
