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Ingredients (10 serves) :
1/4 cup almond milk
1/2 head broccoli
1 capsicum, chopped
1 courgette, chopped
1/2 punnet tomatoes, chopped in halves
1/2 cup sundried tomatoes
1 tsp oregano
Pre-heat oven to 180 °C at fan bake and grease 12 muffin trays.
Heat a fry pan over medium heat with 1 tbsp olive oil and sauté capsicum, courgette, broccoli. Add spinach in last along with the tomatoes and cook to your liking.
Whisk the eggs, milk and oregano together in a seperate bowl. Divide the vegetable mixture into the muffin tray evenly and sprinkle the sun-dried tomatoes on top. Pour the egg mixture on top. Place in oven for 15-20 minutes until the egg is cooked.
Serve with a large side salad, some homemade chutney or basil pesto. These can keep in the fridge for up to 5 days or alternatively freeze separately.