MUSHROOM AND MOZZARELLA EGG MUFFINS

We’ve teamed up with Ellena Hoad for this mushroom recipe:

Ingredients 

• 6 eggs
• 120g chestnut mushrooms, finely chopped
• 1 small handful of spinach, chopped
• 1 small onion (optional), finely diced
• 30g grated cheddar
• 50g mozzarella
• 1 tbsp olive oil
• Salt & pepper
• ½ tsp garlic powder
• Feta & Parsley to top

Method 

1. Preheat the oven to 180°C (350°F) and lightly grease a muffin tin.
2. Heat the olive oil in a pan and sauté the mushrooms (and onion if using) for 3–4 minutes until soft. Add the chopped spinach and cook until wilted.
3. In a bowl, whisk the eggs with salt, pepper, garlic and cheese.
4. Divide the mushroom spinach mix evenly across the muffin cups.
5. Add a cube of mozzarella to each
6. Pour the egg mixture over the top
7. Bake for 15–18 minutes, until the muffins are set and lightly golden.
8. Let them cool slightly before removing from the tray.
9. Top with feta and parsley
10. These will keep in the fridge