A nutritious lunch or breakfast! Tastes great hot or cold!
Ingredients
6 medium
Egg
1/3 cup
Whole milk, lactose free, 3.3% M.F.
((or other low FODMAP milk))
2 tsp
Oregano, dried
1 tsp
Salt
1/4 tsp
Black pepper
1/2 cup
Quinoa, cooked
((optional))
3/4 cup, crumbled
Feta cheese
1 medium
Tomato
1 medium pepper(s)
Orange bell pepper
((orange, yellow, or red))
Instructions
Pre-heat oven to 350 degrees. Grease a muffin tin well with cooking spray or oil, or use muffin liners.
Whisk together the eggs and milk. Mix in the oregano, salt and pepper.
Chop the tomato and bell pepper. Discard/compost the watery part of the tomatoes with the seeds. Crumble the feta into small pieces. Divide the tomato, pepper and feta (and quinoa if using) evenly in the muffin tin. Pour the egg mixture over top.
Bake for 25-30 minutes, until lightly browned on the tops. Remove from oven and let cool for 10 minutes, then remove the egg muffins from the tin.
Store in the fridge for up to 4 days, or the freezer for up to 3 months.
