2016-09-21

Spinach & Sun-dried Tomatoes Egg Muffins

FOR 4 SERVINGS




INGREDIENTS:

- 1tsp light olive oil
- 2 cloves of garlic, minced
- 130g young spinach
- 70g sun-dried tomatoes, cut into strips
- 2tbsp nutritional yeast
- 1/8tsp ground black pepper
- 8 eggs
- 2tbsp soy milk

(1) Line muffin tin with 8 silicone cupcake cases. Set aside.

(2) Whisk eggs together with milk until well combined. Set aside. Preheat oven to 160c.

(3) Add oil to preheated frying pan and saute garlic until fragrant. Add spinach and cook until wilted.

(4) Into each cupcake case, layer in the order of spinach, sun-dried tomatoes, nutritional yeast, and ground black pepper. Then, fill each cup with the egg mixture. Bake in preheated oven for 25 minutes.  ENJOY!!!

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