NUTRITION INFO (1 SERVING)
| KCAL | FATg | S/FATg | CARBg | SUGg | FIBg | PROTg | SALTg |
|---|---|---|---|---|---|---|---|
| 308 | 18.8 | 6.3 | 6.5 | 5.1 | 1.5 | 29.4 | 1.65 |
INGREDIENTS INFO (SERVES 1)
Teaspoon (5ml) Olive Oil, Extra Virgin
[½x] Small onion (60g) Onions, Raw
[¼x] Medium pepper (160g) Red Peppers, Raw
[2x] Regular slice (25g) Lean Ham
[2x] Medium (50g) Eggs, Whole, Raw
[½x] Teaspoon Black Pepper, Ground
Large sprig (1g) Parsley, Fresh
30.0ml Semi-Skimmed Milk
15.0g Cathedral City Mature Lighter Cheddar Cheese 350g
METHOD
Preheat the oven to 200C/180C Fan/Gas mark 6 and spray 2 holes of a muffin tin with Frylight.
Place a small pan over a medium heat and add the oil. Once hot add the onion and pepper and cook for 3-4 minutes until starting to soften.
In a bowl, whisk the eggs and then add the milk and cheese and mix together. Season with black pepper.
Add the cooked veg, ham and parsley to the eggs and mix everything together.
Divide the mixture between the two muffin holes and place in the oven to cook for 15 minutes until cooked through (no longer runny).
Set aside to cool and put in the fridge in a sealed container overnight.
In the morning, grab the muffins and eat cold on the go, or warm them through in the microwave for 30-45 seconds and enjoy warm.