Spa+Clinic Team These sold out like hotcakes at the SPA+CLINIC charity bake-off this week, to raise funds for our furry and feathered friends at the RSPCA.
When it comes to texture and taste, they’re less traditional “muffin” and more frittata. They are incredibly light and jam packed with flavour.
The recipe is extracted from the pages of Eat Clean by Luke Hines.
Luke is passionate about creating meals that not only look and taste incredible but are good for you, too, full of nutrient-dense wholefoods (think seasonal fruit and veggies, sustainable proteins and healthy alternatives to dairy and sugar) these are recipes to help you thrive and flourish.
“Packed full of delicious vegetables, herbs and spices, the brekkie muffins are great to bake at the start of the week then keep in the refrigerator when you’re running out the door,” says Luke.
“This is one of those recipes that you can really apply some creative licence to. Try swapping the bacon for leftover lamb, pork or beef from the night before, mixing it up with different herbs or spices or switching the vegetables around to give you a whole new flavour combination.
“Or use poached salmon as your protein and add beautiful ingredients like fennel, cherry tomatoes and dill.”
Ingredients (Makes 12)
300g zucchini, grated
1 red capsicum, finely diced
1/2 red onion, finely diced
1 long red chilli, finely sliced (optional)
Sea salt and freshly ground black pepper
10 eggs
3 tablespoons of almond or coconut milk
1/2 bunch of flat-leaf parsley leave, finely chopped
Your favourite sauce or chutney to taste
Method
Start by preheating the oven to 200°C and greasing a 12-hole muffin tin with coconut oil.
In a bowl combine the zucchini, capsicum, onion, garlic, bacon and chilli (if you like it hot) and mix well with a light seasoning of salt and pepper. Spoon the mixture into the muffin holes and bake for 10 minutes.
Meanwhile, combine the eggs, almond or coconut milk and finely chopped parsley in a bowl and whisk together well until really light and fluffy.
Remove the muffin tin from the oven and pour the egg mixture over the vegetable and bacon mixture almost to the top of each hole. Return to the oven and bake for a further six minutes, or until the eggs are completely set. Allow them to cool in the tin for a few minutes, then remove carefully.
Serve covered with your favourite sauce or chutney. These will last in the fridge for 2–3 days if stored in an airtight container.
