190 CALORIES | 9G FAT | 2.5G SATURATES | 2G CARBS | 2G SUGAR | 0.6G SALT | 22G PROTEIN | 1.2G FIBRE
SERVES 4
150g salad leaves, to serve
for the muffins
olive oil spray
8 button mushrooms, finely chopped
6 eggs
3 egg whites
½ red onion, finely chopped
1 x 140g tin tuna in water, drained
a handful of fresh basil leaves, finely chopped
1 teaspoon crushed black pepper
1. Preheat the oven to 180°C/gas mark 4 and lightly grease a muffin tin with cooking spray.
2. Place a non-stick frying pan over a medium-high heat, spray with a little oil and sauté the mushrooms for 2–3 minutes until golden brown, then set aside to cool.
3. In a large bowl, beat the eggs well, then add the remaining muffin ingredients and stir to combine.
4. Pour or spoon the mixture into four muffin cups, almost all the way full, then bake until cooked through or lightly golden, about 18–20 minutes. Serve with a fresh green salad.
