For today’s post in Friday Fitness, I stopped my choice on an Egg Muffin recipe I stumbled upon some time ago. The why? For starters, I love eggs, even though preferably when they are boiled. Then, this meal is very easy to make and takes little time and resources. And finally, I can safely say it’s healthy and filling. Recently, I came to realise that eggs are a rather good pick when we need something both nutritious and low-calorie.
What you need:
- 6 eggs
- 1/2 tsp salt (I don’t add salt, but honesty demands me to mention it here)
- 1/4 tsp black pepper
- 3/4 cup chopped spinach (or similar leafy greens)
- 1/2 cup diced bell peppers (you may use your imagination and your personal preferences here, but don’t use courgette or eggplant, because they ooze lots of water. You can add olives or gherkins, though.)
- 8 cherry tomatoes in quarters (if you are using normal ones, 1 tomato is enough, but make sure you remove the watery seeds and use the pulp only)
- around 70 g of white cheese in crumbles (the one you call Feta, and we here call just “white cheese” :-D)
- oil to grease the muffin cups
How you make them:
- Preheat the oven at 180 C.
- Sprinkle with oil your usual muffin holes (6 of the 12-hole tray will be enough).
- Whisk eggs, salt and peper. Add and stir the other ingredients.
- Divide mixture evenly between the holes. If you need, use more.
- Bake 20 min or until the top is light golden and the centre bounces back when pressed.
My thanks to Nagi, the author of this wonderful recipe, located here . I was looking for protein meals that are easy to make, and here it is.
How to serve:
First option is to eat immediately, while they are still hot. Two muffins should be enough for breakfast. You can also store them in the freezer, packed in a vacuum bag or box.
I hope you’ll enjoy this and please, share some pictures and opinions!
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