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Vegetable Muffins
This is one of those recipes that you can cook up and eat throughout the week (if they last that long). Simply chop up some vegetables (or use leftovers) add some egg, then bake in the oven. You will need a muffin tray for this recipe, you can purchase them from most supermarkets. They will last for 4 days in the fridge and all day in your bag, so you can literally eat them for breakfast, lunch, and dinner. Just remember to double, triple or quadruple the recipe if you want lots. Simply adjust the serving size below
Suitable for:
30 Day Reset
All Recipes
Candida Diet
Insulin Resistance Diet
Ketogenic Diet
Vegetarian
22 minutes Prep Time 7 minutes
Cook Time 15 minutes
Ingredients
- 1/2 Red or Green Capsicum
- 2 Button Mushrooms Remove on Candida Diet
- 1/4 Zucchini
- 1/2 Onion
- 3 Eggs Free Range Organic if possible
Instructions
- Chop all vegetables and cook on frying pan with 1 tablespoon of olive oil for 5 minutes. Or use any leftover vegetables of your choice.
- Take off heat, put vegetables on a plate to cool for 5 minutes.
- Whisk eggs in a cup
- Combine cooled cooked vegetables, 1/4 tsp of salt and eggs in a bowl and mix together.
- Grease muffin tin with butter or olive oil
- Add mixture into muffin tin and cook in oven at 180C for 15 - 20 minutes. To check if cooked, poke the middle with a skewer or matchstick. If it comes out wet, it needs more time. If you're still unsure, cut one open and look inside.
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