ingredients

Tap an ingredient to tick it off as you go.

• ✓2 spring onions, thinly sliced
• ✓½ zucchini, grated (excess water squeezed out)
• ✓½ red capsicum, diced
• ✓4 button mushrooms, thinly sliced
• ✓3 asparagus stalks, sliced into 2cm pieces
• ✓1/2 brown onion, finely diced
• ✓6 large eggs, whisked
• ✓pinch of salt
• ✓pinch of pepper

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Pour your eggs into a large bowl and whisk until mixture becomes bubbly and fluffy.

3. 3

   Using a clean cloth, squeeze out the excess water from the grated zucchini.

4. 4

   Spray a muffin tray with olive oil to ensure mixture doesn’t stick.

5. 5

   Add zucchini, capsicum, onion, mushrooms, asparagus and spring onion to a muffin tray in whichever flavour combos you want (or all in!)

6. 6

   Evenly pour the eggy mixture over the top of the ingredients.

7. 7

   Sprinkle salt and pepper. Using a fork, mix the ingredients around in each so the ingredients are evenly spread.

8. 8

   Bake for 20 mins or until set and nice and golden.