Asparagus, pea and feta muffins
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| Asparagus, pea and feta muffins |
Asparagus, pea and feta muffins
Serves 6
Calories per serving 154
Ingredients
- 2 tsp olive or rapeseed oil
- 150g slender asparagus spears, trimmed and each cut into 2-3cm pieces
- 100g frozen peasl 4 spring onions, thinly sliced
- 3-4 tbsp fresh mint, finely chopped
- 6 large eggs
- 65g feta, broken into small chunks
- Directions
Preheat the oven to 200c/fan 180c/gas 6 and generously oil a deep, six-hole muffin tin.
Cut six pieces of non-stick baking paper (roughly 10cm squared) to line the tins, leaving the excess poking over the sides.
Third-fill a large pan with water and bring to the boil. Add the asparagus and cook for 4 minutes. Add the peas
and cook for 1 minute more. Drain the vegetables and tip into a large bowl with the spring onions and mint.
Beat the eggs in a separate bowl with a good pinch of sea salt and lots of ground black pepper.
Divide the vegetables between the six muffin cases and top with the chunks of feta.
Pour the egg over the vegetables, then bake in the preheated oven for about 20 minutes, or until puffed up and light golden brown.
Non-fast days: Enjoy an extra muffin. Serve warm with freshly cooked greens or cold with a side salad tossed in a dressing with toasted seeds scattered over. Makes a lovely packed lunch.
Cook's tip: Choose young asparagus that isn’t too thick — if you do end up with thicker stems, cut them in half lengthways before slicing
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