Healthy Egg & Spinach Cups

By Dr Julie Bhosale

This is a ridiculously super simple recipe – literally made with three ingredients which is a great way to explore egg (and leafy greens for the matter) for little ones. Some babies struggle with the texture of egg so this is something a bit different which is grain free and dairy free. Terrific lunch box fillers which you can adapt to include pretty much any vegetable or herb.

Ingredients:

10 Eggs

1 cup of spinach or silverbeet, chopped finely

1/2 cup of red capsicum, diced finely

1 tb of Blue Coconut oil (for greasing the muffin tin)

Directions: 

1. Preheat the oven to 180 degrees and grease the muffin tin well with coconut oil (you could also use silicon cups, I would lightly grease these still).
2. Break the eggs into a large bowl and whisk together.
3. Place in the greens and capsicum into the bottom of each muffin hole. Pour the egg mixture over the top.
4. Bake in the oven for approximately 20 minutes. These may bubble up but they will collapse back down.
5. Take out and allow to cool – enjoy.

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Dr Julie Bhosale is an internationally-renowned family wellbeing and nutrition expert, author and speaker who is changing the conversation around family wellbeing and the realities of a woman’s “life after birth”.

She is passionate about good nutrition and helping families establish lifelong healthy habits that work for busy modern lifestyles.