Roasted Vegetable Frittata Muffins

Start your day with these nutrient-packed muffins. High in protein, they’re also delicious for lunch or as a healthy pregnancy snack. Serve the muffins with a salad or steamed greens to increase your nutrient-intake even further.

| Serves 6 |

Ingredients

6 organic eggs

1 cup almond milk or filtered water

3 cups roasted vegetables of your choice (pumpkin, sweet potato, capsicum, mushroom, zucchini)

1 cup quinoa, cooked

1 cup fresh basil leaves, chopped

¼ cup parsley, chopped

salt and pepper to taste

Red Sauce (optional)

1 cup raw cashews

⅓ cup olive oil

1 red capsicum, seeded and chopped

1 tbsp fresh red chilli, seeded and finely chopped

juice of ½ lemon

2 Medjool dates, pitted and coarsely chopped

Method

Preheat oven to 170°C and line a 6 hole muffin tin with baking paper.

Whisk together the eggs and milk.

Combine the roasted vegetables, cooked quinoa, basil and parsley. Then stir through the egg mixture. Season with salt and pepper.

Pour the mixture into the prepared muffin tin and bake for 30 minutes.

To make the red sauce, add all the ingredients to a high speed blender or food processor and blend until smooth.

Drizzle with the red sauce. Serve with salad or steamed greens. Enjoy.

These eggy muffins will keep in the fridge for 2-3 days.