Courgette-Wrapped Egg Cups (LC)
Ingredients
- ½ tsp olive oil
- 1 courgette
- 4 eggs
- 15ml milk (of your choice)
- 2-3 sun-dried tomatoes, chopped
- 1 spring onion, chopped
- ½ tsp mixed herbs
- Pinch of black pepper, to taste
- 60g cheese, grated
- Large mixed salad (of your choice: mixed leaves, tomatoes, cucumber, red onion etc.)
- 1 tsp mayonnaise, salad cream, salad dressing or 1 tbsp coleslaw
Instructions
Preheat the oven to 180 degrees.
Lightly grease a 6-hole muffin tray with the olive oil.
Using a vegetable peeler, slice the courgette into long ribbons. Wrap two strips around the inside of each muffin hole to form a case.
In a bowl, whisk together the eggs, milk, sun-dried tomatoes, spring onion, herbs, and pepper.
Pour the mixture evenly into the courgette-lined muffin tray.
Top each egg cup with grated cheese.
Bake for 18–20 minutes or until the egg is fully set and lightly golden on top.
While the egg cups are baking, prepare your side salad. Add mixed leaves, tomatoes, cucumber, red onion or any salad veg you like to a plate or bowl.
Drizzle the salad with mayonnaise, salad cream, your favourite dressing or add a spoonful of coleslaw.
Once the egg cups have cooled slightly, serve 2–3 per person alongside the fresh salad and enjoy!
Note - This recipe make 6 egg cups; 2-3 is a portion. Leftover egg cups can be stored in an airtight container in the fridge for 2–3 days. Eat cold or reheat gently.