Fluffy Quinoa Egg Muffins
Servings: 12 muffins
Preheat the oven to 200°C/390°F.
Beat the eggs in a large bowl.
Chop the sundried tomatoes and olives.
Tip them into the bowl along with the quinoa. Add the capers, salt and pepper.
Give the muffin tray a quick brush with oil.
Pour the mix into twelve muffin slots.
Cook for about 10-12 minutes.
That’s it, done! Enjoy.
Calories: 77kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 125mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg