FETA AND SPINACH OMELLETE MUFFINS


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

  1. Preheat oven to 180 degrees Celsius and grease 6 holes of a small muffin tin with olive oil.

  2. Combine all ingredients in a bowl and stir until well mixed. Spoon the mixture into the 6 greased muffin holes.

  3. Bake in the oven for 35 minutes, or until golden and cooked through.

  4. 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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