Serves 4
Cal per serving: 190
Gluten free: Vegetarian
1 tablespoon extra virgin olive oil
2 cloves minced garlic
1⁄2 cup chopped asparagus
1⁄2 cup mushrooms, sliced
6 large eggs
2 tablespoons almond milk
Salt and pepper to taste
100g goat’s feta, crumbled
Preheat oven to 180°C.
In a large saucepan, heat the garlic and the oil.Then, sauté asparagus and add in mushrooms until they have both softened up a bit.
While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
Next, divide out the veggies into a muffin tin. Pour egg on top, filling about 3⁄4 of the way. Season with salt and pepper and sprinkle on feta.
Cook for about 25 minutes or until the eggs have set.
