Egg ‘Muffins’
great for lunch-boxes
BATCH-COOKING
GLUTEN-FREE, DAIRY-FREE (depending on fillings)
Frittatas are a bit of a favourite quick and nutritious meal in my home and I have recommended them to busy clients for many years. You can make a large one in a pan and have slices for snacks or lunches but these mini frittatas, made in a muffin tin, are also handy and little ones love them too.
Eggs are a nutritious choice for me, providing protein, healthy fats, vitamins, particularly vitamin D, and minerals like iron. This kind of breakfast or lunch will help to keep you full until the next meal due to the protein and fats, so it’s great for active and busy people. Pretty much any filling goes… all you need to do is whisk eggs in a bowl.
INGREDIENTS
You’ll need a muffin / cupcake baking tray
12 eggs
coconut or olive oil for greasing
Try these fillings or create your own using seasonal produce:
Sundried tomato, chilli & paprika
beetroot & feta
roasted squash and sage
avocado, spinach, chives & basil
roasted peppers, paprika & parsley
STEP-BY-STEP
Grease the muffin tray holes with coconut butter (or olive oil).
Choose your fillings and put a small teaspoon in the bottom of each muffin tray then spoon over the whisked egg until they are just filled.
Bake in the oven on a medium heat, roughly 150°c for 10 mins or until they are cooked through.
INGREDIENTS
You’ll need a muffin / cupcake baking tray
12 eggs
coconut or olive oil for greasing
Try these fillings or create your own using seasonal produce:
Sundried tomato, chilli & paprika
Beetroot & feta
Roasted squash and Sage
Avocado, Spinach, chives & basil
Roasted peppers, paprika & parsley
STEP-BY-STEP
Grease the muffin tray holes with coconut butter (or olive oil).
Choose your fillings and put a small teaspoon in the bottom of each muffin tray then spoon over the whisked egg until they are just filled.
Bake in the oven on a medium heat, roughly 150°c for 10 mins or until they are cooked through.
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