Ingredients:
4 large eggs
Black pepper, to taste
1 small onion, finely chopped
1 green chili, finely chopped (optional)
1 small carrot, finely chopped
2 tablespoons coriander leaves, chopped
1/4 cup sweetcorn
1/4 cup mozzarella cheese, grated
Salt, to taste
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone muffin liners.
Prepare Vegetables: In a bowl, mix together the chopped onion, green chili, carrot, coriander leaves, and sweetcorn.
Beat Eggs: In a separate bowl, beat the eggs. Add salt and black pepper to taste.
Combine: Pour the beaten eggs over the vegetable mixture and stir well to combine.
Fill Muffin Tin: Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle grated mozzarella cheese on top of each muffin.
Bake: Bake in the preheated oven for 20-25 minutes or until the egg muffins are set and the tops are slightly golden.
Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm or at room temperature.
Nutritional Information (per muffin):
Calories: 80
Protein: 6g
Carbohydrates: 2g
Fat: 5g
Tips and Variations:
Vegetables: You can add other vegetables like spinach, bell peppers, or zucchini for more variety.
Cheese: Swap mozzarella with cheddar or feta for a different flavor.
Spices: Add a pinch of paprika or garlic powder for extra flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds before serving.
