Frittata Egg Muffins Recipe..

Healthy doesn’t have to be bland! These Frittata Egg Muffins are loaded with all sorts of tasty goodness and just happen to be healthy!

With spinach, cherry tomatoes, capsicum / bell peppers and pops of feta, these are great grab ‘ go breakfast muffins that will keep you fuller for longer. Egg muffins will last in the fridge for 4 days, or 3 months in the freezer. Low carb, low fat, high protein, and just 110 calories!

Ingredients

• ▢6 eggs (large or medium)
• ▢½ tsp salt
• ▢¼ tsp black pepper
• ▢3/4 cup chopped spinach (baby or normal Spinach, or similar leafy greens)
• ▢1/2 cup diced red capsicum / bell pepper
• ▢8 cherry tomatoes , quartered (Note 1)
• ▢½ cup shallots , finely sliced
• ▢70 g / 2.5 oz feta , crumbled (about 1/2 cup)
• ▢Oil spray , for greasing muffin tin

Instructions

• Preheat oven to 180C/350F.
• Spray 6 standard non stick muffin holes with oil.
• Whisk eggs, salt and pepper. Stir through vegetables and feta.
• Divide mixture between holes.
• Bake 20 minutes or until the top is light golden and the centre springs back when touched.
• Served immediately. Or allow to cool, then store in an airtight container in the fridge for 3 - 4 days, or freezer for 3 months (defrost 2 minutes in the microwave or overnight in the fridge).

Recipe from recipetineats.com

 

[Jo Piper3]

I love Nagi's recipes! Thanks

 

[Littleboy8]

I love Nagi's recipes! Thanks

I dont they have too many ingredients in them and there too long and laborious i go for short and simple.

 

[Macs-241]

I dont they have too many ingredients in them and there too long and laborious i go for short and simple.

ok ill try to get you some short one

 

[Macs-241]

ok ill try to get you some short one

3-Ingredient Peanut Butter Cookies Recipe

Ingredients

• 1 cup
  Peanut Butter
• ½ cup
  Sugar
• 1
  Egg

Directions
1. Preheat oven to 350oF (180oC).
2. In a large bowl, mix together the peanut butter, sugar, and egg.
3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
4. For extra decoration and to make them cook more e...

Read full directions
Indulge in the simplest yet most satisfying treat with these 3-Ingredient Peanut Butter Cookies. Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!). Plus, with such basic pantry staples, there's a good chance you have everything you need in your kitchen to make them right now! Gluten-free and utterly delicious, these cookies boast a perfect balance of sweet, savory, and nutty. Whether you're a baking novice or a seasoned pro, these peanut butter cookies are sure to become a quick favorite for any occasion.

 

[Littleboy8]

Ingredients

• 1 cup
  Peanut Butter
• ½ cup
  Sugar
• 1
  Egg

Directions
1. Preheat oven to 350oF (180oC).
2. In a large bowl, mix together the peanut butter, sugar, and egg.
3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
4. For extra decoration and to make them cook more e...

Read full directions
Indulge in the simplest yet most satisfying treat with these 3-Ingredient Peanut Butter Cookies. Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!). Plus, with such basic pantry staples, there's a good chance you have everything you need in your kitchen to make them right now! Gluten-free and utterly delicious, these cookies boast a perfect balance of sweet, savory, and nutty. Whether you're a baking novice or a seasoned pro, these peanut butter cookies are sure to become a quick favorite for any occasion.
View attachment 71778

Thanks your a sweetie but I’m allergic to peanuts

 

[Macs-241]

Thanks your a sweetie but I’m allergic to peanuts

ok ill try again soon

 

[Littleboy8]

ok ill try again soon

that’s okay I make bikkies with walnuts or almonds but for some reason peanuts hate me, maybe cos I’m not a monkey.

 

[Macs-241]

Energy Balls without Peanut Butter.. ​

Ingredients​

Original recipe (1X) yields 45 servings

• 1 cup rolled oats
• ½ cup pumpkin seeds
• ½ cup walnuts
• ½ cup pecans
• 15 pitted Medjool dates
• ½ cup brown rice syrup
• 1 cup mini chocolate chips
• ½ cup shredded coconut
• ½ cup raisins
• ¼ cup sunflower seeds

Directions​

1. Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
2. Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
3. Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
4. Refrigerate for 2 to 24 hours before serving.

Prep Time: 20 mins
Additional Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 45

Nutrition Facts (per serving)​

86	Calories
4g	Fat
11g	Carbs
2g	Protein

 

[Suzanne rose]

I dont they have too many ingredients in them and there too long and laborious i go for short and simple.

I actually leave out a lot of ingredients in her recipes.
Not all her recipes have a lot of ingredients and her recipes are ling because she explains it in detail and also gives substitutes.

I made her recipe quality lamb shanks last night and it literally gets cleaned up.

 

[Jo Piper3]

Energy Balls without Peanut Butter.. ​

View attachment 71781

Ingredients​

Original recipe (1X) yields 45 servings

• 1 cup rolled oats
• ½ cup pumpkin seeds
• ½ cup walnuts
• ½ cup pecans
• 15 pitted Medjool dates
• ½ cup brown rice syrup
• 1 cup mini chocolate chips
• ½ cup shredded coconut
• ½ cup raisins
• ¼ cup sunflower seeds

Directions​

1. Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
2. Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
3. Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
4. Refrigerate for 2 to 24 hours before serving.

Prep Time: 20 mins
Additional Time: 2 hrs
Total Time: 2 hrs 20 mins
Servings: 45

Nutrition Facts (per serving)​

86	Calories
4g	Fat
11g	Carbs
2g	Protein

I actually leave out a lot of ingredients in her recipes.
Not all her recipes have a lot of ingredients and her recipes are ling because she explains it in detail and also gives substitutes.

I made her recipe quality lamb shanks last night and it literally gets cleaned up.

I received an email message from Recipe Tin Eats which I subscribed to ages ago. Her great news is that her initiative to supply meals to the homeless has now reached 600 meals per day!

 

[Littleboy8]

I received an email message from Recipe Tin Eats which I subscribed to ages ago. Her great news is that her initiative to supply meals to the homeless has now reached 600 meals per day!

That’s fantastic news thanks for letting us know it’s such a shame though that so many people are homeless or just can’t afford to buy food because of rising costs

 

[Suzanne rose]

I received an email message from Recipe Tin Eats which I subscribed to ages ago. Her great news is that her initiative to supply meals to the homeless has now reached 600 meals per day!

I got the same email , how great is that.

 

[Suzanne rose]

That’s fantastic news thanks for letting us know it’s such a shame though that so many people are homeless or just can’t afford to buy food because of rising costs

It is really sad and I'm guessing it's going to get worst with Trumps tarrifs