These make a great protein-packed snack or breakfast. If you want a fluffier, soufflé-type version, whisk the egg whites until they form soft peaks, then add the remaining ingredients.
158 CALORIES | 9G FAT | 2.5G SATURATES | 2.5G CARBS | 2G SUGAR | 0.5G SALT | 15G PROTEIN | 1.5G FIBRE
SERVES 4
150g salad leaves, to serve
for the muffins
olive oil spray
6 eggs
3 egg whites
1 large courgette, coarsely grated
½ red onion, finely chopped
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. In a large bowl, beat the eggs well, then add the remaining muffin ingredients and stir to combine.
3. 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.
4. Serve with a fresh green salad.
