Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 6 large eggs
- 80grams cheddar cheese, grated (reduced fat)
- 2tablespoons parsley, fresh, chopped
- 70grams zucchini, grated
- 2 medium spring onions, finely chopped
- 1/2teaspoons olive oil
- 1 pinch salt
- 1 pinch cracked black pepper
Nutrition per serving
552kJ / 132Cal
552 Kilojoules or 132 Calories
6% of daily energy intake*
Protein
9.7grams
Fat
9.7grams
Carbs
1.3grams
Sugars
1.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These cheesy egg muffins have hidden veggies and plenty of protein to keep you full.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Grease a six cup muffin tray with olive oil.
Step 2 of 4
Beat the eggs in a large bowl, add the grated cheese, zucchini, chopped parsley and spring onions and mix well.
Step 3 of 4
Season with salt and pepper and use a ladle to fill each cup in the muffin tray.
Step 4 of 4
Bake until golden, puffed up and bubbling, 20-25 minutes. These can be served warm or stored in the fridge and eaten cold.
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