Egg Muffins

Eggs are wholesome and a meal in themselves. Serve them at any time of the day and in multiple ways. Methods to cook eggs are endless. They are good for breakfast, snack, dinner,  lunch, on-the-go food, we can go on and on.

Here is a very simple egg recipe which has its nutrition quotient given a leap with the addition of chicken mince and vegetables. In fact it is a an easy way to sneak in vegetables into children’s meals.

I prefer baking these muffins in silicon moulds as they are easy to ‘unmould’. If you use metal ones make sure to grease the cups really well.

We need:

• Mixed vegetables – 1 cup (cabbage, carrot, capsicum, onion, broccoli)
• Olive oil – 2 tbsp
• Eggs – 5
• Chicken mince cooked – 1 cup
• Whole wheat flour – 1/2 cup
• Baking powder – 1/2 tsp
• Salt
• Pepper
• Coriander chopped

Method:

Sieve wheat flour and baking powder and set aside.
Preheat oven to 180 degree Celsius.
Heat olive oil in a pan and lightly stir fry all vegetables. They should still be crunchy. Allow the vegetables to cool because we need to be adding these to raw eggs.
In a large bowl add the cooked chicken, vegetables and the eggs.
Mix well.
Add salt, pepper, coriander and any other seasoning of your choice.
Fold in the wheat flour.
Ensure that everything is well incorporated.
Spoon mixture into well-greased muffin moulds and bake for 25 to 30 minutes.
Insert a toothpick to check for done.

This is no less than a one-pot meal, especially for picky eaters.