Ingredients:
  • 8 large eggs
  • 1 cup grated cheeze (mozzarella is what I use) Omit for dairy free
  • 1/2 cup milk kefir (or yoghurt/buttermilk/cream/milk/almond milk etc)
  • 1 Tbsp. curry powder
  • 1 Tbsp. turmeric powder
  • 1/2 tsp. cinnamon powder
  • 1/2 tsp. cumin powder
  • 1-2 tsp. garlic powder
  • 1 shallot, sliced
  • 1 zuchinni, grated
  • Pink salt and pepper to taste

Method:

  1. Preheat oven to 180C.
  2. Crack eggs into a large bowl and whisk until fluffy.
  3. Add spices to a smaller bowl and add enough kefir/milk to make a runny paste.
  4. Stir paste into rest of milk kefir until well combined.
  5. Add milk kefir to eggs and mix until well combined.
  6. Add cheese, zuchinni and shallots and mix well.
  7. Pour/spoon mixture into prepared muffin tins/pans (I use silicon so I don’t have to grease, but please grease or use patty pans if using a metal tin) – making sure to only fill 3/4 way as the mixture will rise.
  8. Bake for about 20 minutes or until golden on top and cooked through.
  9. Remove from oven and allow to cool in muffin tins.
  10. Transfer to a cooling rack and allow to cool completley befor eplacing inside an airtight container and refrigerating until needed.

Tips:

  • omit spices that you dislike
  • try other flavour variations
  • add bacon or ham
  • add baby spinach

 

 

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