Green spinach and pea egg muffins
- Serves: 8
- Prep: 10 mins
- Cook: 15 mins
Ingredients
- 200g frozen chopped leaf spinach, thawed
- 75g frozen peas, thawed
- 5 medium British Lion eggs
- 2 tbsp milk
- Salt and ground black pepper
- Pinch of chilli flakes (optional)
- 6 spring onions, trimmed and chopped
- 40g Cheddar cheese, grated
Method
- Preheat oven to Fan 180oC Gas Mark 5. Brush oil into the base and sides of 8 holes in a muffin tin, then line each with a 11cm square of baking paper, pushing it into the bases.
- Tip the spinach into a sieve and press firmly with the back of a spoon to remove excess liquid. Tip into a jug, add the eggs, milk and seasoning.
- Use a stick blender to process the mixture together until you have a smooth green liquid. Stir in the chilli flakes if using, the peas, and half the onions and cheese.
- Divide the mixture between the muffin holes, then finish with the remaining onions and cheese.
- Place on a baking tray and bake for 15-17 mins until the egg has set and the tops are golden. Leave to cool. Refrigerate until read
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