These are my favourite thing at the minute, so quick and easy to make and they can be eaten cold as a breakfast on the go or taken to work for lunch. I tend to use whatever vegetables I have in the fridge so feel free to mix it up and add any herbs you like. If you like your vegetables crunchy then use diced vegetables, it you prefer them softer then grate the harder vegetables. You can easily double the recipe to make more so you have plenty left for lunch or switch it up by adding some grated cheese.

Eggs are a great source of protein and omega 3 they also contain Vitamins A, B5, B12.

Ingredients:

Makes 6

  • 4 eggs
  • ½ courgette
  • 1 small carrot
  • 5 mushrooms
  • ½ an onion
  • 5 cherry tomatoes
  • 1 large handful of spinach
  • Black pepper (to taste)
  • Fresh coriander leaves (or any herbs you like)

Method:

  1. Preheat the oven to gas mark 6/200C
  2. Chop the vegetables into small pieces or if you prefer grate the courgette and carrots. Chop the spinach in to small strips and finely chop the coriander
  3. Whisk the eggs in a bowl and add the vegetables and coriander and stir well
  4. Using a muffin tin, divide the mixture evenly between the muffin moulds
  5. Bake in the oven for 15 minutes, until the egg is set
  6. Serve with salad

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