Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
6 tbsp cottage cheese
100g of steamed broccoli florets
½ red pepper, diced
1 spring onions, chopped
¼ tsp sea salt
Preparation
Preheat the oven to 180C and grease a nonstick muffin tin with olive oil or use paper muffin cases.
Place the eggs, cottage cheese, salt, and several grinds of pepper in the blender and blitz until smooth.
Combine the broccoli, pepper and spring onions and divide evenly among the muffin cups.
Pour the egg mixture over the vegetables in each well.
Bake for 18 to 22 minutes, or until the eggs are set. Cool for 5 minutes before removing from the pan.
Notes
Why not vary your veggies by trying out some sautéed kale, steamed asparagus, or caramelized onions. These muffins will stay fresh in the fridge for up to 3 days, or pop them in the freezer for up to 3 months. Perfect for breakfast or lunch boxes.