| Servings |
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Ingredients
- 30 G butter
- 1/2 Cup Red onion Diced
- 1 Cup Mushroom Diced
- 1/2 Cup red capsicum Diced
- Handful Fresh herbs of choice (Basil and parsley would be great)
- Pinch Salt and pepper
- 6 eggs
- 75-100 G cheese Grated
- cream (Optional)
Ingredients
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Instructions
- Preheat oven to 170 degrees
- Grease or line a muffin tray with 8 slots. If you don’t have a muffin tray, you can cook this in a regular baking dish and slice it to portions at the end.
- Melt butter in the frypan then add mushroom and onion, cooking until caramelised.
- Take frying pan off the heat and add in herbs, capsicum, salt and pepper.
- Crack the eggs into a small small bowl and whisk until combined.
- Whisk the cream into the eggs and season with salt and pepper.
- Evenly divide the fried mixture into slots of your greased muffin tray.
- Add in a generous amount of grated cheese to each.
- Fill each muffin slot with egg mixture and top with remaining cheese.
- Bake in the oven for roughly 10-15 minutes, until the eggs are firm but not too hard. The cooking time may vary according to the depth of your muffin tray. Serve hot or cold.
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