The perfect light lunch, these muffin-meets-frittata bites are packed with sweet potato and cauliflower, topped with cheese, and come in at less than 100 calories per piece.
Makes 12
Prep Time: 10 minutes
Cook Time: 22 minutes
Ingredients
7 large eggs
85 mls skim milk
180g sweet potato peeled, grated
150g cauliflower, grated
150g low-fat cheese, grated
a pinch of salt and a few grinds of black pepper
olive oil spray for greasing
Method
Preheat the oven to 190°C. Grease a muffin tin and set aside.
Coarsely grate the sweet potato, cauliflower and cheese. Set aside around a third of the cheese. Put the rest in a bowl with the vegetables and gently combine.
In a separate bowl, whisk the eggs and milk together. Season with salt and pepper.
Add the vegetable mixture to the egg mix and stir to combine. Spoon equal amounts of the mixture into the muffin tin. Try and keep the level a little below the edge of each muffin hole.
Sprinkle the remaining cheese over the top of each muffin.
Bake in the centre of the oven for 22 minutes.
Remove from the oven and leave in the pan for a few minutes, then gently prise the muffins out with a spoon.
Can be served hot or cold.
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