* Percent Daily Values are based on a 2000 calorie diet.
Tortilla muffins
A great savoury snack
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Breakfast, Brunch, Snack
Servings: 6
Calories: 73kcal
Author: Phil Vickery
Equipment
Muffin tray
Frying pan
Small jug
Ingredients
4sprays 1-calorie sunflower oil cooking spray
1banana shallotfinely chopped
30gchopped pepper
4eggs
1tbsp0%-fat unsweetened Greek-style yogurt
A few basil leaves, chopped, or a pinch of dried herbs
Freshly ground black pepper
For the topping:
30greduced-fat Cheddargrated
3cherry tomatoeshalved
Method
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a muffin tin with six cases. The cooked egg mixture tends to stick to the cases, so ideally use a non-stick silicone mould tray, so the contents pop out easily and no oil is needed.
Heat the cooking spray in a small pan and fry the shallot and pepper until softened, about five to eight minutes. At this point you could include any little extra bits like sauteed mushrooms or a handful of chopped spinach leaves, to wilt at the end.
Beat the eggs with the yogurt, herbs and seasoning in a small jug, add the cooked vegetables and mix all together. Pour the egg mixture into the six cups, half-filling each one. Sprinkle with cheese, press half a cherry tomato on top and bake for about 15–20 minutes until set.
Notes
Though these recipes use low-fat dairy, try using other unsweetened alternatives such as small amounts of full-fat dairy, which contains some beneficial fats, live yogurt or even cottage cheese.