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Masala omelette muffins

PREP: 10 MINS
COOK: 25 MINS
EASY
MAKES 4
This recipe makes four large muffin-shaped bakes which you can eat over two days. Serve with slaw, salad or cooked vegetables for a healthy lunch option
Healthy
Gluten free
Vegetarian
kcal
179
fat
10g
saturates
carbs
sugars
fibre
protein
salt
3g
5g
0.6g
15g
3g
3g
Nutrition: per serving
Ingredients

rapeseed oil, for greasing

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2 medium courgettes, coarsely grated

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6 large eggs

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2 large or 4 small garlic cloves, finely grated

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1 red chilli, deseeded and finely chopped

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1 tsp chilli powder

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1 tsp ground cumin

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1 tsp ground coriander

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handful fresh coriander, chopped

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125g frozen peas

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40g greek feta

Method
1. Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.
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2. Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.
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Recipe from Good Food magazine, January 2017
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