CARBS 10% / PROTEIN 40% / FATS 50%

Egg and vegetable muffins



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INGREDIENTS

Eggs chicken whole - 3 medium
Onions raw - 90g
Eggs chicken white - 2 large
Courgette - 60g
Garlic - 1 clove




COOKING INSTRUCTIONS

  1. Preheat the oven to 200°C/ 390°F. Lightly grease 6 muffin cups, or line with paper muffin liners.
  2. Chop up the onion, garlic and courgette and put them in a large mixing bowl.
  3. Add the eggs and a pinch of salt and mix well, spoon mixture into muffin tray.
  4. Bake until a knife inserted near the centre comes out clean, 20 to 25 minutes.