Veggie Egg Muffins

Eating veggies for breakfast might sound weird to some of us but there are multiple ways to do it. One of the easiest is to include them in your egg preparations such as omelets, frittatas, or scrambles. Here I show you another alternative in the form of muffins that besides looking super pretty are delicious and can be stored in the refrigerator for later. Making them is very simple:

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Ingredients

• 4 eggs

• Zucchini/broccoli/spinach/paprika/tomato

• Half onion

• Basil leaves

• Pinch of turmeric

• Salt & Pepper

Equipment

Muffins mold

Oven

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1. Preheat the oven to 180°C

2. Cut all the veggies into small cubes. Cut the basil leaves into stripes

3. Beat the eggs and add salt, pepper, and turmeric

4. Add the veggies and basil to the eggs and mix

5. Grease the muffins form with olive oil and pour the mixture on each muffin cup

6. Bake for 15 - 20 mins in the oven

7. Enjoy fresh or refrigerate for up to 4 days and reheat when needed