Wholesome Egg Muffins
Servings: 7 muffins
Calories: 105kcal
Ingredients
- 6 eggs
- 1/2 onion medium, chopped (can be substituted with green onions/ spring onions)
- 1/2 bell pepper chopped
- 1 cup mushrooms thinly sliced
- 2-3 garlic cloves minced
- 1 cup spinach roughly sliced
- 10 cherry tomatoes sliced into halves (can 1/2 cup chopped tomatoes as well)
- ¼ cup cheddar cheese grated (can substitute with feta/ goat cheese as well)
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp garam masala can be substituted with dried Italian herbs
- salt to taste
- 1 tbsp sunflower oil/ olive pomace oil
Instructions
- First, Preheat the oven at 200°C. Grease the muffin tray with few drops of oil.
- Meanwhile, heat oil in a non-stick pan, add all vegetables except spinach and sauté for 2-3 minutes. Take care to not overcook – we will bake these later anyway.
- Now, add chosen spices, herbs, salt, turmeric, paprika, pepper, spinach right before turning the flame off and stir.
- Beat eggs in a bowl. Add salt if needed.
- Next, add the sautéed vegetables to the beaten egg mixture and mix well.
- Thereafter pour the mixture in muffin slots to 3/4th level.
- Lastly place the muffin tray inside the oven. Bake at 250°C for 20-22 minutes, or until the tops look cooked and firm. Test if done by inserting a fork or toothpick.
- Devour while hot!
Nutrition
Calories: 105kcal | Carbohydrates: 4g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 86mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1101IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 1mg