Egg Muffin

This past week the weather has been so fantastic. The sun was out. I didn't  have to wear my heavy winter jacket and spring is approaching, so I can see the trees and plants starting to slowly bloom. It's wonderful! I love this time of year and the little glimpses of the sun I get. I was speaking to a friend and she described it perfectly, as a sort of promise from the sun that the winter is not forever.

This absolutely wonderful weather inspired me to make something light, flavorful and filling. Which resulted in the creation of these amazing Egg Muffins. They are like little quiches, and they are perfect to eat both hot or cold.




Ingredients:

• 1/2 medium zucchini spiralized or chopped
• 1 medium carrot spiralized or peeled or chopped 
• 1/2 cup Arugula (OR Spinach)
• 1/4 cup sweet corn
• 1/2 medium onion
• 3-4 eggs
• 1/4 water (or almond milk)
• 1/2 tin of tuna (about 75grams or 2.6 ounces) I strongly suggest using tuna in water not the one in oil OR 75grams of boiled shredded chicken
• 1 tsp Sriracha Hot Sauce (optional)

Instructions:

1. In a large bowl mix together the eggs and hot sauce.
2. Mix in the rest of the ingredients in the egg mixture
3. Fill up the muffin tins with the mixture

      4.Bake in the oven at 175C/350F for 30 minutes or until golden brown..

Then serve on a yummy platter :).

I had two for lunch with a salad. It was so good.

Let me know how you like them :)

Xx

Rati