These awesome muffins are like little mini omelettes that if you bake in individual cases are perfect for ‘on the go’ mornings. Eggs are a great source of protein and key immune system antioxidants such as selenium and vitamin A. You can customise these to include whichever fish or veg you like but here’s one of our favourites.
Grease a muffin tin with coconut oil or use paper cases and pre-heat your oven to 350 F / 180 C / Gas mark 4
Whisk up the eggs with a splash of water.
Then add the chopped veg and salmon and season with salt and pepper.
Pour mix into the baking tray and bake in the oven for 20-30 mins, touch the middle of the muffin to make sure the egg is cooked through, if wet or gooey, leave for another 5 mins.
Serve immediately or leave to cool and refrigerate to eat as and when!
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