Zucchini and Feta Egg Muffins
Whether you enjoy these muffins for breakfast, lunch or dinner, they are definitely a crowd pleaser in a busy family. Make a batch and keep the leftovers in the fridge for a healthy snack option too.
1 small zucchini, grated and squeezed of excess moisture
100g feta cheese
¼ cup grated parmesan cheese
Salt and pepper to taste
Preheat the oven to 350 F (180 C). Grease a six capacity muffin tin.
Break the eggs into a mixing bowl and beat with a hand whisk until smooth. Add the grated zucchini, salt and pepper, parmesan and crumbled feta. Spoon the mixture into prepared muffin tray.
Bake for 20 minutes or until golden brown and firm to touch.
Enjoy straight from the oven, lukewarm or cold.
G'day. Welcome to my blog, where I write about mindful eating. My name is Sally Asher and I'm a wellness author of three books. I hold a Health Science degree and have a passion for behavioral change. I live between South Florida and Melbourne with my husband and two teenagers. My husband and I run a real estate investment company. I love to help people eat mindfully and reconnect with the innate, intuitive sense of eating that we are all born with.