Veggie egg cups
These cups can be filled with any combination of vegetable, herb and cheese you have on hand. Broccoli, spring onion and Cheddar? Yum! Red pepper and mozzarella? Yes please!
Calorie controlled cooking spray
180 g, chopped
Light Feta Cheese
60 g, crumbled
¾ teaspoon(s), level
Egg, whole, raw
5 medium, raw
- Preheat the oven to 180°C, fan 160°C, gas mark 5. Mist a 6-hole nonstick muffin tin with cooking spray. Divide the tomatoes, feta and dill evenly among the muffin holes.
- Run a thin knife or spatula around the edge of each egg cup and gently remove from the pan.
- In a medium bowl, whisk together the eggs and milk. Season with salt and pepper, then pour the mixture into the muffin holes. Bake for 20 minutes, or until set.
Store leftovers in the fridge for up to 4 days, and reheat in the microwave on High for 30 seconds to 1 minute.