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.