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Muffelettes – a recipe

What do you get when you cross a muffin with an omelette?

MuffeletteThis is a flour free, high protein, nutrient dense snack that is essentially an egg muffin flavoured with any number of fillings.  The possibilities are endless but my favourites are spinach and feta, left over bolognese or cottage cheese and chives with roast tomato.

  • 3 eggs and 2 egg whites
  • salt and pepper
  • 50 ml milk
  • filling of your choice (spinach and feta, bolognaise, cottage cheese and chives, roast tomato)

Preheat the oven to 180ᵒC and grease or “Spray-and-Cook” a large muffin tray (makes 6).

Whisk the eggs and milk together to get as much air into them as possible. I have a feeling it might work even better separating the whites, whisking them until fluffy and then folding them into the egg yolk and milk mixture. I will try and report back, or if you have done this pop a comment below…

Place 1 Tbsp of filling in the muffin tray and cover with aerated egg mix. Stir once or twice to incorporate everything together taking care not to over mix and lose all the air. Season with salt and pepper and place in the oven.

Cook for 20 minutes until set. Nice and easy.


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