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Recipe
Prep time: 35 minutes | Serves: 6
Nutritional info per serving
Calories: 192 calories | Total fat: 13g | Sugars: 2.1g | Salts: 0.89g
Ingredients
- 6 eggs
- 1 tbsp dried thyme or mixed herbs
- 6 tbsp frozen peas
- 6-8 mushrooms, sliced
- 12 sundried tomatoes, chopped
- Large handful of spinach
- 2 spring onions, finely sliced
- 80g feta
Method
- Preheat oven to 180°C/350°F/Gas 4.
- Whisk the eggs together in bowl and add the herbs and a pinch of salt and pepper.
- Lightly grease a 6 case muffin tin. Put a tablespoon of peas in each case followed by a few sliced mushrooms, a couple of sundried tomatoes and a few spinach leaves.
- Pour the egg mixture evenly between the 6 cases. Sprinkle over a few slices of spring onions and crumble in the feta.
- Bake in the oven for 25-30 minutes.
- Allow to cool and then pop into your lunch box with your choice of side salad.
TIPS AND TWEAKS
Get your flex on and change up this recipe by switching the veg or adding cooked ham pieces if you want to make them meaty.
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