Description
Serving 8
Ingredients
- Large eggs- 8
- Spinach ( cooked)* - 1 cup
- Green bell pepper ( finely chopped)- 1/4 cup
- Thinly sliced scallions- 3/4 cup
- Green chili ( finely chopped )-1
- Red onion ( chopped) - 1 medium
- Fresh dill - 1/2 tbsp
- Fresh parsley ( finely chopped)- 1/2 tbsp
- Cheddar cheese- 1/4 cup
- Crushed black pepper-1/2 tsp
- Whole mustard seeds- 1/2 tsp
- Cumin seeds-1/2 tsp
- Water- 2 tbsp
- Salt- to taste
Instructions
- Preheat your oven to 350 F/180 C with the rack in the center .
- Chop and slice all the vegetables into small chunks.
- Oil 9-10 muffin cups ( depends on the size of your cups).
- In a large bowl beat eggs together. Add spices ( black pepper, cumin seeds & mustard seeds) & 2 tbsp of water. Combine well.
- Mix in bell pepper, green chili, dill, parsley, red onion, cheddar cheese, spinach & scallions.
- Pour the mixture into the muffin cups.
- Bake 20-25 minutes or until fully cooked and a bit fluffy.
- Serve hot or cold.
- You can store these egg muffins up to 3 days in the fridge.
Notes
*In a large skillet over medium heat steam spinach until wilted ( 5 minutes). No need to add oil.
Remove from the heat allow to cool. Squeeze as much liquid as possible.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Healthy snacks/ Breakfast ideas
- Cuisine: International