Tortilla Muffins | Daily Mail Online

This neat recipe is great for using up leftover bits of cooked veg. Combining them with eggs gives the dish a nutritious contribution of protein, vitamins and minerals.

Makes 6

PREPARATION TIME 15 minutes

COOKING TIME 20 minutes

4 sprays one-calorie sunflower oil cooking spray

1 banana shallot, finely chopped

30g chopped pepper

4 eggs

1 tbsp 0% fat unsweetened Greek-style yogurt (see tip)

a few basil leaves, chopped, or a pinch of dried herbs

freshly ground black pepper

FOR THE TOPPING

30g reduced-fat cheddar, grated

3 cherry tomatoes, halved

•  Preheat the oven to 200C/ 180C fan/gas 6 and line a muffin tin with six cases. The cooked egg mixture tends to stick to the cases, so ideally use a nonstick silicone mould tray, so the contents pop out easily and no oil is needed.

•  Heat the cooking spray in a small pan and fry the shallot and pepper until softened, about 5-8 minutes. At this point you could include any extra bits such as sautéed mushrooms or a handful of chopped spinach leaves, to wilt.

•  Beat the eggs with the yogurt, herbs and seasoning in a small jug, add the cooked vegetables and mix it all together. Pour the egg mixture into the six cups, half-filling each one. Sprinkle with cheese, press half a cherry tomato on top and bake for about 15-20 minutes until set.

Nutrition Tip

Though these recipes use low-fat dairy, try using other unsweetened alternatives such as small amounts of full-fat dairy – which contains beneficial fats – live yogurt or even cottage cheese.