TOTAL TIME: 40 MINS
SERVINGS: 2
CALORIES/SERVING: 356 CALS
INGREDIENTS
spray olive oil (for greasing)
4 free-range eggs, lightly beaten
50g frozen green peas, thawed
100g zucchini, grated
1 cup (30g) baby spinach leaves
1/2 medium (45g) brown onion, diced
8 Gram chives (finely chopped)
30g full-fat feta cheese, crumbled
45g almond meal
0.5 Teaspoon baking powder
1/4 tsp. Himalayan salt
1/4 tsp. black pepper
METHOD
Preheat oven to 180 degrees Celsius and grease 6 holes of a small muffin tin with olive oil.
Combine all ingredients in a bowl and stir until well mixed. Spoon the mixture into the 6 greased muffin holes.
Bake in the oven for 35 minutes, or until golden and cooked through.
Serve 3 muffins for breakfast today and refrigerate remaining portion for tomorrow's leftovers.
NUTRITION
Serving size 250g
Calories 356 cal
Protein 22.5g
Fat, total 26.8g
- saturated 7.2g
Carbohydrate 4.9g
- sugars 3.9g
Sodium 180mg
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