EGG AND VEGETABLE MUFFINS
8 eggs – free range
2 bell peppers
8 to 10 fresh mushrooms
60g baby spinach
2 garlic cloves
coconut oil for cooking vegetables and greasing
sea salt for seasoning (optional)
freshly ground pepper (optional)
Pre heat the oven to 350 F.
Roughly chop the baby spinach and set aside.
Chop the peppers and onion finely and set aside.
Slice the mushrooms and set aside.
Mince the garlic cloves and set aside.
Pour a little coconut oil into a skillet placed over a medium-high heat.
Cook the bell peppers, garlic and onion for around 5 minutes, until soft and fragrant.
Add the spinach and mushrooms, cook for a further 2 to 3 minutes.
Season to taste with the sea salt and freshly ground pepper.
Break the eggs into a large mixing bowl and beat the eggs well.
Add the bell pepper and spinach mixture, stir until all mixed together.
Grease the muffing tray with coconut oil, pour in the mixture evenly into the muffin tray.
Place in the oven and bake for 20 to 25 minutes.