Masala omelette muffins
This recipe makes four large muffin-shaped bakes which you can eat over two days. Serve with slaw, salad or cooked vegetables for a healthy lunch option
- Prep:10 mins
Cook:25 mins
- Easy
Nutrition per serving
- kcal 179
- fat 10g
- saturates 3g
- carbs 5g
- sugars 3g
- fibre 3g
- protein 15g
- salt 0.6g
Ingredients
- rapeseed oil, for greasing
- 2 medium courgettes, coarsely grated
- 6 large eggs
- 2 large or 4 small garlic cloves, finely grated
- 1 red chilli, deseeded and finely chopped
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- handful fresh coriander, chopped
- 125g frozen peas
- 40g feta
Tip
Healthy Diet Plan serving suggestionsIf eating as part of the Healthy Diet Plan, eat one each warm now with the slaw left over from the feta-stuffed mushrooms with mustard slaw recipe. Chill the others to serve another day with your own mixed salad using up stray vegetables from the week.
Method
Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.
Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. Eat one each warm now with the slaw left over from the mushroom supper on page 45, and chill the others for another day.