Monday, 15 April 2013

Recipe - Quick and delicious lunch: Vegetable egg muffins


Let's just start with... OMG!!! These are absolutely delicious! I also can't believe how appetising and beautiful they look. I already know that I will be making them regularly with various vegetables.  I always wanted to try egg muffins and kept seeing them on Instagram, so I decided to finally give them a go.



You can be as creative and adventurous as you want with these. You can make them with cheese, broccoli, chilli, carrots, tomato, peas, peppers, sweetcorn... Simply mix you favourite veg with eggs and the mixture is ready! I went for peas, shallots, tomato, dill and brie and the muffins turned out really, really nice! 

For 3-4 muffins, you will need:

-2 eggs 
-a handful of frozen peas
-a small shallot
- dill
-a small tomato
-sea salt for seasoning
-a tablespoon of oats
-a small piece of Brie

Beat 2 eggs in a bowl and add all your ingredients chopped into small pieces (except Brie). I added the peas frozen, because I knew that it will cook in the oven anyway. You don't have to add oats, but I wanted a little bit more texture. I divided the mixture between 4 silicone muffin cases and put a tiny square of Brie on top of each one. I placed the cases on a baking tray and baked the muffins in a preheated oven (220 C) for 20 minutes. That's it. Really simple, healthy and delicious!

You can eat the muffins on their own, or serve with a side salad. Shredded carrot with dill and cottage cheese go perfectly with these.

Let me know if you will be trying this recipe. Bon Apetit!





01 09 10