105kcal
1g
66g
1g
3g
7g
4g
110mg
- 1 small Red bell pepper
- 1 small Yellow bell pepper
- 4 Chestnut mushrooms
- 3 Broccoli florets
- 1 tsp Garlic-infused olive oil
- 6 Eggs
- 50g / 1.76oz grated Cheddar cheese
1. Preheat the oven to 180°C (356°F).
2. Chop 1 small red bell pepper, 1 small yellow bell pepper, 4 chestnut mushrooms, and 3 broccoli florets into 1cm cubes.
3. Heat a large non-stick frying pan over medium heat.
4. Add the chopped vegetables and 1 tsp garlic-infused olive oil to the pan.
5. Sauté for 5-10 minutes until the vegetables are softened.
6. Crack 6 eggs into a jug, add 50g grated Cheddar cheese, and whisk until combined.
7. Divide the vegetable mixture between the 24 holes of a greased silicone mini muffin mould.
8. Pour the egg mixture over the vegetables in the muffin mould.
9. Bake in the preheated oven for 15 minutes until the egg has puffed up and turned golden.
3% of RDI
3% of RDI
66% of RDI
0% of RDI
0% of RDI
3% of RDI
51% of RDI
These bites can be kept for 2 days in the fridge or frozen for up to 3 months. Reheat in the microwave or oven. You can use a regular 12-hole muffin tin by adding an extra 5-10 minutes to the baking time.
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