Egg muffins

By -
Egg Muffins
155 kcals per muffin (6 servings)
Ingredients
150 g of green vegetables chopped into ~2cm pieces (asparagus, spinach, broccoli).
100g frozen peas
6 eggs
65 g feta or goats cheese broken into small pieces
Method
- Preheat the oven to 180oC fan/gas mark 6. Line a muffin tin with 6 muffin cases or use a
small amount of oil and baking paper.
- Fill a pan with water, bring to the boil. Add the green veg and cook until almost soft, add the
peas and cook for about a minute more. Drain the vegetables well.
- Beat the eggs and season with salt and pepper.
- Divide the vegetables between the 6 muffin cases and top with chunks of feta/goats cheese
- Pour the egg over the vegetables then bake in the preheated oven for approximately 20
minutes or until light golden brown.

Comments

Post a Comment

Popular posts from this blog

Chocolate rice crispie nests

By -
Ingredients 200g plain chocolate, broken into pieces 2 tbsp  golden syrup 50g/2oz  butter 100g cornflakes / 90g rice krispies  36 mini  chocolate  eggs (Adj quantities from bbc) Method Line a 12-hole fairy cake tin with paper cases. Melt the chocolate, golden syrup and butter in a bowl set over a saucepan of gently simmering water (do not let the base of the bowl touch the water). Stir the mixture until smooth. Remove the bowl from the heat and gently stir in the cornflakes until all of the cereal is coated in the chocolate.  (add more if you think there is too much chocolate left) Divide the mixture between the paper cases and press 3 chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.
Read more

Butternut squash and halloumi tray bake

By -
Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
Read more