Amber Sewell-Green shows you how to make a great holiday snack.
I make this recipe on a Sunday night as a perfect, nutritious and satisfying snack to grab on the run. They can be eaten anytime for breakfast, lunch or dinner, serve as they are, with hummus or tomato sauce, or with salad for a bigger meal. They will fill you up but are nice and light so they won’t leave you feeling heavy or sluggish, and are power-packed with good vitamins and minerals as well as protein. Such a lifesaver!!
1/2 onion diced
1 clove garlic
1/2 cup mixed herbs of choice: try dried basil, oregano and parsley, or paprika, chilli & cumin.
1 Tbs olive oil
2 cups of mixed vegetables (suggestions: corn, capsicum, eggplant, pumpkin, tomato)
1 zucchini grated and squeezed of excess fluids
1/2 cup fetta or silken tofu, for cheaper option use grated low fat tasty cheese
2 tsp soy sauce or tamari
margarine or butter to grease the muffin tin
Method: Makes 12
1. To prepare zucchini, grate into a tea towel, bundle up tightly, and squeeze juices into a sink.
2. Grease a muffin tin, and pre-heat oven to 180 degrees.
3. Heat oil in fry pan, and add onion and garlic, sauté until onion is clear.
4. Add vegetables and zucchini and sauté until soft.
5. Turn the heat off and allow to cool slightly.
6. Add the eggs and remaining ingredients and whisk lightly with a fork or metal whisk.
7. Spoon the mixture into small, non-stick muffin cases. Bake at 180 for 15-20 minutes or until golden brown.
Keep in airtight container in the fridge, perfect for on the run or as a snack with salad or veggies.
Image: latisha (herbmother), Flickr, no changes made.