Description
These egg muffins with smoked salmon are easy to take with you and super healthy. Protein rich, which keeps you full long. Gluten-free, lactose-free, FODMAP
Ingredients
Scale
- 3 eggs
- 100 g (3.5 oz) thick lactose-free yoghurt
- About 60 ml (1/4 cup) water
- 200 g (7 oz) grilled red bell pepper from a jar*
- 200 g (7 oz) smoked salmon
- 100 g (3.5 oz) frozen spinach (fresh is also possible)
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions
- Pre-heat the oven to 180 degrees Celsius/360 degrees Fahrenheit
- Defreeze the spinach by heating it up in a pan and flavour with pepper and salt. Put the spinach aside.
- Cut the bell pepper and the salmon in pieces. Stir the pepper and salmon through the spinach and flavour everything with salt and pepper.
- Whisk the eggs and stir in the yoghurt. If the mixture is too thick you can add about 50 ml of water. Otherwise you can omit this.
- Divide the vegetables and salmon over 10 silicon muffin cups. Pour the egg mixture on top and stir the mixture carefully.
- Bake the muffins in the oven for 20 minutes. They are done when a toothpick comes out clean.
Notes
*Check the information above the recipe about serving sizes for red bell pepper. Make sure the jar of grilled red bell peppers doesn’t contain any high FODMAP ingredients.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Fat: 4
- Carbohydrates: 2
- Protein: 9