– 100g uncooked quinoa, cooked and cooled
– 4 eggs
-7 egg whites
– 45g pea protein
– Add-ins!! I used wilted spinach, 90g diced chorizo (check it is gluten free), chopped sun-dried tomatoes, 1/2 tin sweetcorn. You can also top with slices of courgette (as I did for the other batch shown below, which I cooked in a brownie pan and chopped into squares).
Basically, whisk together your whole eggs and egg whites, add in your veggies/other toppings and then add pea protein. You want them to be like cupcake batter texture – not as watery as just egg (especially as the veggies will release water when cooked).
This made 12 muffins and a loaf. Perfect for breakfasts, snacking on the go or a quick after-work dinner! They freeze very well too, and are delicious hot or cold.
Other good add-ins are smoked salmon, slices or chunks of ham or chicken, artichokes, peas, asparagus, broccoli…the list is probably endless!!