MASALA OMELETTE MUFFINS

Masala omelette muffins image

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

Provided by Sara Buenfeld

Categories Lunch, Snack, Supper

Time 35m

Yield makes 4

Number Of Ingredients 11

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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

Steps:

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. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.

Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium