Food

Egg & Veggie Muffins

Muffin purists will likely roll their eyes over this recipe since it is a savoury take on the traditionally sweet muffins. But I promise these are worth a try, if not for their convenience and deliciousness then for their nutritional value (hello there, protein). If by the end of the post, I still have not convinced you that these Egg Muffins are worth trying, you could check out these one-bowl Carrot Cake and Oatmeal-Blueberry muffins I previously posted on the blog.

I do not remember when I first became acquainted with the idea of egg muffins, but it sure has been life changing. When I started working fulltime, I could no longer find the time to make a nice omelette or egg scramble in the morning. As much as I would like my mornings to be calm and peaceful like those morning routine videos on YouTube, reality is they are not. Consequently, I try to simplify as many of my morning tasks as possible, breakfast included.

IMG_4153

If I anticipate my mornings to be rushed due to early meetings or travel then instead of prepping my usual smoothie bags, which would still need blending with milk, I prepare these egg muffins that I can grab and go without any fuss. These especially came in handy last week after my Nutribullet of two years decided to bid farewell. Sigh.

Besides their convenience and nutritional value, I also love these muffins for their versatility. You can choose whichever vegetable and cheese options your heart desires and the end result will still be delicious. You could also create a variety to choose from in the mornings–as a cheesy friend of mine used to say “variety is the spice of life.” I divided half of my batch into broccoli and cheddar and the other half into onion, bell pepper, and spinach. Yum, right?

IMG_4158

 

Below is the recipe I follow to make 8 egg muffins. You can be as creative as you like with seasonings and stir-ins.

Ingredients:

  • Organic eggs (6)
  • Fat-free milk, or any milk of your choice (1/4 cup/60ml)
  • Salt, black pepper, garlic powder (to taste)
  • Red bell pepper (1/2cup chopped)
  • Broccoli florets (1/2 cup)
  • Shallot (1 chopped)
  • Spinach (3/4 cup packed)
  • Cheddar (1/4 cup shredded)
  • Extra virgin olive oil (1tsp)

Method:

  • Preheat the oven to 375F/200C.
  • Beat the eggs together with milk until well-combined.
  • Season with salt, black pepper, and garlic powder. You could leave out the garlic powder, but I love a garlicky undertone in my eggs.
  • Grease 8 muffin moulds with oil.
  • Cover 2/3rd of the moulds with the veggie & cheese combo of your choice. I used broccoli and cheddar as one combination and the rest of veggies as another.
  • Pour the egg mixture in all 8 moulds. Try to keep it at the 2/3rd mark because the eggs will rise and fluff up.
  • Bake for 20 minutes in the pre-heated oven.

Screen Shot 2018-02-16 at 10.38.53 PM

Standard
Food

Egg Fried Quinoa With Vegetables

thumb_IMG_2852_1024

Sunday evenings are normally quite busy for me. I am occupied prepping meals and work outfits for the week ahead. Today, I was even more pressed for time because I had to make a quick trip to the city center to buy a present (from my team) for a colleague who has just bought a house.

When I returned home, the thought of meal prepping just put me off. May be also because all week I struggled with a neck sprain that got the best of me. Now, I wanted some downtime. So, I decided to make about two servings of this easy peasy meal that came together in under 30 minutes. I will take the second serving for lunch tomorrow. And for the meal prep…we will think about it tomorrow after work, I think.

Let’s get right into this recipe that is uber convenient and quick, so that I can go back to my downtime. 😛

thumb_IMG_2859_1024

Ingredients:

  • Quinoa (1 cup)
  • Oil (2 tablespoons)
  • Onion (1)
  • Minced garlic (1 tablespoon)
  • Chopped Chillies (3)
  • Chopped carrot (1 cup)
  • Peas (1/2 cup)
  • Eggs (2)
  • Soy sauce (1 tablespoon)
  • Sriracha sauce (to taste)

Method:

  • Boil two cups water. Add quinoa to the pot and bring heat to medium low. In 8-10 minutes quinoa should be cooked.
  • Heat up oil in a wok/pan.
  • Chop onions and fry until translucent.
  • Add minced garlic. Fry for two minutes.
  • Add chopped chillies and carrots, as well as peas.
  • After the vegetables are 1/3 cooked through, push them aside, and scramble two eggs in the same pan.
  • Now add the cooked quinoa, Sriracha and soy sauce. Stir until everything is well combined! Serve with lemon wedges. 🙂

thumb_IMG_2858_1024

Standard