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Meat Free Week Info

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By Teresa Mitchell-Paterson

+ Ingredients

12 good eggs
Olive oil for lining the muffin tray
Sprinkle of chilli flakes
Finely chopped vegetables (¼ cup mushrooms, ½ cup packed spinach)
Teaspoon of crushed garlic
Fresh peas ¼ cup
Broccoli florets (the green tops) ¼ cup
¼ fresh dill
50 grams of linseed meal
2 ripe avocados
4 tablespoons of lemon juice
Salt and pepper (to taste)

+ Method

Heat oven to 180C
Crack open all the eggs into a large bowl
Whisk thoroughly until yolk and white are mixed and frothy
Grease the inside of each muffin hole
Line the base of each muffin hole with pressed linseed meal
Mix all the chopped vegetables, garlic, dill and chilli flakes together in a separate bowl
Spoon out the mixture evenly into the 12 muffin holes
Pour the mixed egg evenly on top of the vegetables into each muffin hole
Place in the oven turn heat down to 160C
Bake for 20 minutes or until the muffins bounce back in the middle
Mash 2 ripe avocados with 4 tablespoons of lemon juice add salt and pepper to taste
Serve muffins warm topped with mashed avocado