Mediterranean Egg Cups

Ingredients

Vegetable Ingredients:

  • 1/2 cup kalamata olives, pitted and sliced

Egg Mixture Ingredients:

  • 500 millilitres water
  • 5 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1/4 teaspoon garlic powder
  • salt & pepper, to taste

Method

  • Preheat the oven to 180°C fan forced. Using olive oil, spray or brush the inside of the muffin cups. Set aside.
  • Using a mandolin, thinly slice the sweet potato and zucchini.
  • Place the sweet potato in a microwave container (with a lid) and microwave for 2 mins. Set aside and allow to cool.
  • In a deep bowl add together the ‘egg’ mixture ingredients and whisk until well combined.
  • Add about a tablespoon of the ‘egg’ mixture to each muffin cups and then add a layer of sweet potato, zucchini, some capsicum and olives.
  • Add again some ‘egg’ mixture and repeat the layers 2-3 times until each cup is full, remembering to add the ‘egg’ mixture in between the layers each time.
  • Sprinkle some oregano over the top of each and place into oven for 30 mins.
  • Remove from tray cups and serve hot with a green salad.

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