Mediterranean Muffins




81 per portion


1 tbsp coconut oil, to grease tin

4 eggs

3 egg whites

80g courgette, finely chopped

50g mushrooms (any variety), finely chopped

120g cooked chicken breast, chopped

120g ripe tomatoes, chopped

30g pitted olives, sliced

1 tbsp fresh coriander, chopped

a pinch of sea salt

1 tsp dried basil or Italian herbs

a pinch of ground black pepper

How To

Preheat oven to 180˚C / 350 ˚F. Grease 8 muffin tin compartments with coconut oil.

Crack the eggs and whites into a large bowl. Beat with a fork.

Add the remaining ingredients and stir well.

Pour the mixture into the muffin tin compartments.

Bake for 15-20 minutes, or until thoroughly cooked.

Allow to cool slightly then remove from the tin. Serve warm or cold.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.

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