Masala omelette muffins
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Masala omelette muffins

By Sara Buenfeld

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 suggestions

If 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

  1. 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.

  2. 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.

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