A hit with the kids too, great for lunches and snacks!
Ingredients
10 egg whites
2 full eggs
1 cup of light grated cheese
Rye wraps or wholemeal tortillas cut into squares (size will depend on your muffin tins, they will need to cover sides of tin)
Any grated/finely chopped veggies you like, i used onion, capsicum, zucchini, carrot and broccoli. Light ham or finely shredded cooked chicken would taste great too!
2 full eggs
1 cup of light grated cheese
Rye wraps or wholemeal tortillas cut into squares (size will depend on your muffin tins, they will need to cover sides of tin)
Any grated/finely chopped veggies you like, i used onion, capsicum, zucchini, carrot and broccoli. Light ham or finely shredded cooked chicken would taste great too!
Method
1. Pre heat oven to 180 degrees celsius. Whisk eggs in a large bowl.
2. Place your chosen veggies and cheese in the bowl, mix well. Season with salt/pepper/herbs of choice, i used rock salt, pepper and garlic
3. (If using tortillas) Put squares in the microwave for 10 secs or until just warm (so they are more flexible, rye wraps should be flexible enough already)
4. Press squares into muffin tins and spoon egg/veggie mixture in. Place in oven and cook for around 15-20 mins, or until egg mixture is set and edges of wrap are golden brown. Remove from oven and allow to cool! Store in sealed container in fridge
1. Pre heat oven to 180 degrees celsius. Whisk eggs in a large bowl.
2. Place your chosen veggies and cheese in the bowl, mix well. Season with salt/pepper/herbs of choice, i used rock salt, pepper and garlic
3. (If using tortillas) Put squares in the microwave for 10 secs or until just warm (so they are more flexible, rye wraps should be flexible enough already)
4. Press squares into muffin tins and spoon egg/veggie mixture in. Place in oven and cook for around 15-20 mins, or until egg mixture is set and edges of wrap are golden brown. Remove from oven and allow to cool! Store in sealed container in fridge
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