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Masala omelette muffins

Masala omelette muffins

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • makes 4

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal179
fat10g
saturates3g
carbs5g
sugars3g
fibre3g
protein15g
salt0.6g
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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

Method

  • STEP 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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

A star rating of 4.1 out of 5.11 ratings
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