Description
A light and simple recipe, good for a workout snack or meal.
Ingredients
- 1 teaspoon Extra Virgin Olive Oil
- 1 Tablespoon Finely Diced Small Shallot
- ½ cups Cherry Tomatoes (6 Cherry Tomatoes)
- 1 Tablespoon Cilantro, Finely Diced
- 2 Tablespoons Red Pepper, Finely Diced
- 1 Small Handful Of Spinach
- 2 whole Eggs
- 3 whole Egg Whites
- ½ teaspoons Himalayan Salt
- ½ teaspoons Black Pepper
- ½ teaspoons Garlic Powder
- 1 Tablespoon Water, Skimmed Milk Or Nut Milk (your Choice)
Preparation
1. Preheat the oven to 200ºC (about 390ºF) or Gas marked 6. Grease 4 of the 6 moulds of a muffin tin with the olive oil.
2. Finely chop the shallot, tomatoes, cilantro, and red pepper. Gently tear the spinach with your hands. Equally add the vegetables to the greased muffin moulds.
3. In a separate bowl, add the eggs, salt, pepper, garlic powder and water (or milk) and whisk until well combined and slightly frothy.
4. Pour the egg mixture into the moulds over the ingredients. Slightly bang the tin against the counter, like you would with cupcakes, to let the air out. Just twice should be enough.
5. Place in the oven for about 30 minutes until the muffins look quite golden on the outside. You have to make sure you don’t have a runny centre.
6. Take out of the oven. They will “collapse” so don’t worry, they meant to do that. Let it sit for a couple of minutes before taking out of the mould.
Note: You can serve 2 of these with a portion of green salad, or any salad of choice, lightly dressed with vinegar, salt and a small smidge of olive oil, and you have a perfect meal. Or, like me, you can just eat all 4 of them and pretend you don’t regret it after. I didn’t, honestly, this is a very light snack or meal, and full of goodness, so what is there to regret? Hope that you enjoy the recipe and have fun making it. Happy health to you!
