Esme Todd
Esme Todd is an entertainment and children’s presenter originally from Bristol. Over the years she has worked with many large brands and household names such as the BBC, Vodafone, The Entertainer and Vue Cinemas. As a pescatarian, Esme loves trying out new veggie foods and dishes and making different vegetable focused meals.
Video Description
This easy recipe will help you get your day off to a great start. They can be made ahead, so you can grab and go as a breakfast or snack option. You can substitute any colourful vegetables (fresh or frozen). Substitute Feta cheese by crumbling on the top if you prefer this to cottage cheese.
Ingredients:
- 1/2 tbsp butter and
- organic coconut oil
- 1/2 cup of cottage cheese
- (choose the richest one - not zero fat).
- 3 cups of mixed vegetables
- (fresh or frozen) finely chopped
- 8 whole eggs
- Himalayan pink or dirty sea
- salt to taste (optional)
- Black pepper
Method
Preheat the oven to 180ºC/350ºF/gas 4.
- Grease a muffin tin. Add a spoon of
- vegetables to each muffin “hole”. Beat
- the eggs and pour over the vegetables.
- Bake for 20min, until firm.
- Quick tip: This easy recipe will help
- you get your day off to a great start.
- They can be made ahead, so you can
- grab and go as a breakfast or snack
- option. You can substitute any colourful
- vegetables (fresh or frozen). Substitute
- Feta cheese by crumbling on the top if
- you prefer this to cottage cheese.
