Masala omelette muffins

A close up of food on a grill Vegetarian Lunch Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:20 mins – 25 mins
  • Easy
  • makes 4

This recipe makes four large muffin-shaped bakes which you can eat over two days. Serve with slaw, salad or cooked vegetables for a healthy lunch option

Nutrient Unit
kcal 179
fat 10g
saturates 3g
carbs 5g
sugars 3g
fibre 3g
protein 15g
salt 0.6g

Ingredients

  • rapeseed oil , for greasing
  • 2 medium courgettes , coarsely grated
  • 6 large eggs
  • 2 large or 4 small garlic cloves , finely grated
  • 1 red chilli , deseeded and finely chopped
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • handful fresh coriander , chopped
  • 125g frozen peas
  • 40g feta

Method

  • STEP 1

Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.

  • STEP 2

Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.

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