6 x Eggs
2 x Cherry tomatoes
1 x Green pepper
1 x Handful of spinach
1 x Teaspoon of curry powder (optional but tastes great)
1 x tablespoon of olive oil
Preheat the oven to 180 degrees.
Crack the eggs into a mixing bowl big enough to hold all the ingredients.
Whisk the eggs.
Season with salt and pepper.
Chop up the vegetables and add them to the whisked eggs.
Add the curry powder to the mixture. (optional)
Grease a muffin tin with a touch of olive oil.
Carefully share the mixture evenly between the 6 muffin holders.
Bake for 20 mins.
Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
Enjoy 1 as a snack between meals or 2-3 as part of a meal.
Any questions get in touch.
Head Personal Trainer.
Studio Twenty 3.
Gareth Allen - Personal Trainer and Owner.