These egg and vegetable muffins are packed with courgette, carrot, peas, eggs and feta cheese. Make them for your toddler as a snack, or for lunch
Nutrition and extra info
- Freezable
Nutrition: Per serving
- kcal87
- fat6g
- saturates2g
- carbs2g
- sugars1g
- fibre1g
- protein8g
- salt0.3g
Ingredients
- oil, for greasing
- 1 small carrot, cut into small dice
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ small courgette, cut into small dice
Courgette
corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 25g peas
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 6 eggs
- 25g feta cheese
Method
Heat the oven to 200C/180 fan/gas 6. Grease 6 holes of a muffin tin. Put the carrot, courgette and peas (about 190g veg) in a microwaveable dish with 2 tbsp water. Cover with cling film and cook for 2 mins or until tender. Drain the veg.
Beat the eggs and stir in the veg and feta. Pour into the 6 holes. Bake for 15 minutes until the eggs are set. Leave for a minute or two, then use a knife to carefully remove the ‘muffins’.
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