Recipe of the Month: Rainbow Egg Muffins

Makes 12 muffins 

• 8 whole eggs 
• ½ cup reduced fat cheese 
• 5 cups chopped colourful vegetables (e.g. capsicum, onion, baby spinach, mushroom, peas, tomatoes) 
• 1 tablespoon extra virgin olive oil 
• 1 garlic clove 
• Fresh herbs (optional) 

1. Preheat the oven to 180 degrees. Spray a 12-hole non-stick muffin tray with olive oil spray and set aside. 
2. Heat a non-stick pan and once hot add the oil and garlic, and sauté for a few minutes. Add the chopped vegetables and cook for a further 5 minutes or until tender. Set aside and let cool.
3. Meanwhile, whisk the eggs and cheese in a bowl then add the cooked vegetables and herbs (if using). 
4. Pour the mixture evenly into the prepared muffin tray and bake for 15 to 20 minutes or until the tops are firm. 
5. Let cool slightly before serving with whole-grain toast. 

Tips: 

• Store these in the fridge for up to 5 days or freeze in an airtight container for up to 3 months. Be sure to completely cool before storing.
• Use ricotta or cottage cheese for a creamier twist or hard cheese for a stronger cheese flavour.
• You can use any leftover vegetables you have in the fridge to reduce waste.

Created by The Lifestyle Dietitian