Ingredients:6 large eggs (provides protein and helps bind everything together)
Veggies:
1 small onion, finely chopped
1 green chili, finely chopped (optional for a milder flavor)
1 small carrot, finely chopped
1/2 cup sweetcorn
Optional: chopped bell peppers, broccoli florets, cherry tomatoes
2 tablespoons coriander leaves, chopped (substitute with parsley or chives if preferred)
1/2 cup mozzarella cheese, shredded (can use cheddar or another type of shredded cheese)
Seasonings:
Salt to taste
Black pepper to taste
Instructions
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Grease a muffin tin with or line with muffin cups.
Prepare the Veggies:
Finely chop the onion, green chili (if using), carrot, and any other vegetables you are adding.
Mix the Eggs:In a large mixing bowl, crack the 6 eggs and beat them well.
Add the finely chopped veggies, sweetcorn, and chopped coriander leaves to the eggs.
Season with salt and black pepper to taste.
Mix in the shredded mozzarella cheese.
Fill the Muffin Tin:
Pour the egg and veggie mixture into the prepared muffin tin, filling each cup about 3/4 full.
Bake:
Bake in the for 20-25 minutes, or until the muffins are set and golden brown on top.
Serve:
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