Recipes
Egg and Veggie Muffins
Ingredients
(4 Servings)
- Olive oil for the muffins pan
- 4 eggs
- 30 gr (2 tbsp) unsweetened rice milk
- ½ onion, finely chopped
- ½ red pepper, finely chopped
- 4 gr (1 tbsp) chopped fresh parsley
- Pinch red pepper flakes
- Pinch freshly ground black pepper
Nutritional values
(per serving)
Directions
Preheat the oven to 170° C (350° F). Sprinkle 4 muffin pans with olive oil; set aside. In a large bowl, whisk together the eggs, milk, onion, red pepper, parsley, red pepper flakes and black pepper, until well combined. Pour the egg mixture into the muffin pans. Bake 18 to 20 minutes till the muffins are puffed and golden.
