Veggie Eggy Muffin

 

Ingredients 

5 eggs 

1/2 cup chopped spinach 

1 tomato

2 tbsp Greek yogurt

1/2 cup grated cheese 

salt/pepper/basil 

(spinach can be reduced if it’s too intense to look at for the kiddos)

Method

  1. Whisked eggs
  2. Chop spinach and tomatoes and then mix into eggs
  3. Add yogurt & cheese and mix 
  4. Fill a warm, greased baking tin or muffin cups, ensuring you have a balance of veggies & egg
  5. Bake 190/325 for 15-20 minutes
  6. Voila!

Five minutes to prep – fifteen minutes to cook – feeds a family of four. I won’t stop going on about how wonderful eggs are for baby weaning and into childhood. Eggs have an incredible fatty acid profile, almost identical to breastmilk. They are a great pregnancy food, weaning food, post-workout food and snack. Eggs are one of the few food sources of vitamin D, which is an essential nutrient for babies 0-2, they are loaded with brain nutrients for the developing brain and a whole egg contains 7 grams of quality protein. Eat your eggs! Enjoy!

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