Fluffy egg muffins

Blue Monday left you with a sad fridge? I’ll show you how to cheer up your dinner.

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Have you ever got back from work and have nothing substantial in your fridge? Well, that’s happened to me tonight but I really couldn’t be bothered going to the supermarket – lazy. So I gathered what I had and still managed to feed Milo some protein. How? Letting eggs do their magic.

Feeds 12 muffins
Ingredients

7 eggs
50gr grated Parmigiano Reggiano
Frozen or previously cooked spinach
Salt to taste
Vegetable oil for the muffin trays

Know-how:

Defrost twelve small balls of spinach. If you have it fresh (well done for you) steam it and let it cool. Grease the muffin trays with vegetable oil and put them in the oven while it heats up to 180°C.
In two bowls, separate the yolks from the egg whites. Beat the whites until stiff. Grate the cheese and whisk it together with the yolks. Let some air go in so they become nice and soft. Now it’s the time to rejoin the eggs: don’t over-mix them, leave some egg whites dollops, it’ll make it more interesting when the muffins are ready. Salt to taste if you need to.
Take the trays out of the oven and build up your muffins: one spoonful of egg mixture, one ball of spinach, one or two spoonfuls  of egg. You can grate some more parmesan on top if you like.
Cook in the oven for 12 minutes and…

Happy Tuesday

Happy Tuesday

I did have some veg in the fridge too: half a butternut squash, cherry tomatoes on the vine, some romaine lettuce. I simply diced the squash and cooked it in the oven at 180°C for 30 minutes with salt, oil and sage. I left the skin on because I like the crunch. The tomatoes only need ten minutes so they went in together with the muffins. Finally, the lettuce: easy, a simple balsamic dressing did the trick.

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The good thing about an almost empty fridge is that most of the times eggs are there to save you. Let’s not underestimate them.

2 thoughts on “Fluffy egg muffins

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