Recipes

Zucchini Egg Cups

A perfect vegetarian alternative

Prep Time 10 minutes
Cook Time 20-30 minutes
Difficulty Easy
Serves Makes 6 egg cups
Zucchini Egg Cups

Ingredients

  • 1 x zucchini, thinly shaved
  • 4 x eggs
  • 60ml milk, 1/4 cup - optional
  • 90g cherry tomatoes, 6 diced, OR sundried tomatoes
  • 20g baby spinach, 1/2 cup roughly chopped
  • 90g feta, crumbled, OR mozzarella cheese
  • 15ml olive oil, Or olive oil spray, OR butter, for greasing

Method

  • Preheat oven to 180C. Grease large muffin tray with olive oil spray or butter.
  • Line each hole with thin slices of ham so that the walls of each muffin tin are covered
  • Layer each with baby spinach leaves
  • Whisk eggs, tomato and milk together and layer on top of spinach. Top all with crumbled your choice of cheese.
  • Bake for around 20-30 minutes or until eggs are cooked through.

Dairy-free/ low lactose adaptation: Omit milk and substitute the feta out for dairy-free cheese or avocado! (note: both feta and mozzarella are low in lactose)