PESTO AND SALMON EGG MUFFINS

 

Ingredients:

- 8 whole eggs

- 2 button mushrooms, diced

- 1 tomato, thin sliced

- handful of spinach, roughly chopped

- 150g smoked salmon, chopped

- 1 1/2 tbsp red onion, diced

- 1 1/2 tbsp pesto

- 1 tbsp cottage cheese

- coconut oil spray

- salt and pepper

 

Method:

1. Preheat the oven to 180 degrees and spray a muffin tray with coconut oil

2. Crack the eggs into a large bowl and add the cottage cheese, pesto, salt and pepper. Whisk

2. Divide mushrooms, spinach, onion and salmon evenly into a muffin tray

3. Top with egg mixture but don't let it overflow

4. Place 1 piece of tomato over each egg

5. Bake in the oven for 20 minutes or until the tops become golden brown