A quick lunch that can be eaten out and about. Healthy, full of vegetables, protein rich and high in omega 3 – all the good stuff you need, simple and easy.
8 organic eggs 1 tablespoon of Greek yoghurt 60 ml milk (dairy or non dairy) 1 cup of finely chopped baby spinach 1/4 of a capsicum finely chopped 1 tablespoon bread crumbs Pinch of salt Pinch of oregano Two tablespoons grated cheese
Preheat the oven to 180C. Grease and line muffin tray.
Whisk eggs, yoghurt and milk in a bowl. Add spinach, capsicum, breadcrumbs, salt and oregano, mixing well
Fill cases approximately 3/4 full, sprinkle cheese on top
Bake for 20-25 mins or until set
Cool before eating
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