Eggs are a great source of protein. They contain only 70 calories, 5 grams of fat, and 7
grams of protein. They’re also incredibly versatile – toss a hardboiled egg on a salad for an extra burst of protein for lunch, scramble them for breakfast, or serve on a tortilla for dinner.
Florentine Frittata cups:
- 120g Shallots, diced
- 80g Kale, chopped
- 1 Roma tomato, diced
- 10g Basil, shredded
- 30g cup Feta cheese
- 12 eggs
- 3 tbsp milk, water, or almond milk
- Salt /pepper to taste
Heat oven to 180 degrees C.
Grease muffin cups with coconut or vegetable oil or line with aluminium foil.
Beat eggs and whisk together with milk, salt, and pepper.
Combine egg mixture and vegetables in a small bowl and fold in the feta.
Evenly spoon the vegetable ingredients into a muffin pan or cups.
Pour 60ml of the egg mixture on top, and bake for 20-30 minutes or until thoroughly cooked.