| Type | Per person |
|---|---|
| Energy | 105 kcal |
| Fat | 7 gr |
| of which saturated | 3 gr |
| Carbohydrates | 2 gr |
| of which sugars | 1 gr |
| Fibres | 2 gr |
| Protein | 8 gr |
| Salt | 0.29 gr |
Egg muffins with mushroom, kale and young goat cheese
Snack
Starter
10 - 20 min
With seasonal products
65gr vegetables p.p.
Ingredients
| 3 eggs |
| 1 spring onion in thin rings |
| 125 g sliced mushrooms |
| 75 g cherry tomatoes in wedges |
| 50 g chopped kale |
| 30 g grated young goat cheese |
| 5 g basil coarsely chopped |
| 1 tsp garlic powder |
| 1 tsp olive oil |
| black pepper to taste |
Preparation
1. Preheat the oven to 200 degrees and grease 4 muffin tins with olive oil or use paper muffin tins.
2. Beat the eggs and add the spring onion and kale. Season with black pepper and garlic powder.
3. Heat a pan over medium-high heat and fry the mushrooms for 4-5 minutes until they start to release moisture.
4. Divide the mushrooms, cherry tomatoes and egg mixture between the muffin moulds. Top with the goat cheese.
5. Bake the egg muffins for 15 minutes until cooked and golden brown and garnish with basil!
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Nutritional values
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