Asparagus and Broccoli Egg Muffins
Spring in a mouthful! These Asparagus and Broccoli Egg Muffins are light and packed full of protein and vitamins - great for a breakfast after a workout.
Equipment
- 12 Hole Muffin tin
- Whisk
- Mixing bowl
Ingredients
- 1/2 tbsp Olive oil
- 150 gram Asparagus
- 100 gram Broccoli Tenderstem broccoli works best
- 8 large Eggs
- 80 gram Crème Fraiche - low fat preferably
- 2 tbsp Parsley
Instructions
- Use the olive oil to grease the muffin tin. Place in an oven to warm - set to 190C (fan 170C, gas mark 5).
- Chop the asparagus and broccoli into about 3 cm pieces and cook in boiling water for about 3 minutes to soften. Drain.
- Place the eggs and crème fraiche in a bowl, season with salt and pepper. Whisk until frothy and add the chopped parsley.
- Remove the muffin tin from the oven, add the egg mixture to the tin and top with a mix of the cooked broccoli and asparagus.
- Bake in the oven for about 15-20 minutes until golden. Cool a little and then serve!