Ingredients
Scale
- 1/2 a medium sized sweet potato diced
- 1/4 a small broccoli head chopped into small florets
- 1/4 an onion of a finely diced
- 1/2 a red capsicum finely diced
- 1/2 a zucchini diced
- 1 cup of cheese
- Salt and pepper
- 1/2 teaspoon curry powder
- Parsley or chives (if desired)
- 8 eggs
Instructions
- Preheat your oven to 180c and line and grease a medium sized muffin tin
- Boil the chopped sweet potato in a pot filled with a small amount of water until just cooked through. When cooked, drain and set aside to cool slightly
- Meanwhile, chop the remaining vegetables and then add to the pot with the sweet potato and mix the vegetables together
- Add the cheese, herbs if using, curry powder and season and mix well
- Divide the vegetable mixture between the muffin tin cases
- In a bowl whisk together the eggs
- Spoon the egg mixture evenly between the muffin tin cases
- Bake for around 15 minutes or until the egg has set and the top is lightly golden
Notes
The vegetables used are adaptable to what you have and what you enjoy.