Loaded Egg Muffins

Makes 8-12. Total time 35min.

INGREDIENTS

• 12 eggs (free range)

• 1/3 cup milk of choice

• 1 punnet of cherry tomatoes (organic if possible)

• 100g of baby spinach (organic)

• 2 handful of mushrooms

• Feta, olives (& optional : caramelised onion )

• Salt, pepper, paprika, herbs of choice (oregano, basil...)

METHOD

1. Pre-heat oven to 180°c.

2. In a large bowl, whisk eggs, milk, spices and herbs.

3. Chop up the tomatoes, mushrooms, spinach and olives

4. Incorporate chopped veg to the eggs, as well as feta (crumbled).

5. Dish out (using a ladle) into muffin paper cups.

6. Bake for about 30min (until golden). Eat within 3 days.

WHY USE THESE INGREDIENTS ?

• Eggs are dubbed “the golden standard” when it comes to protein. They also contain some iron, and are a source of vitamin D. By the ADGHE standards, 2 eggs make up one serve of protein.

• Mushrooms, tomatoes and spinach are rich in vitamins (C, A, K…), antioxidants and fibre.