1/3 Cup Quinoa
6 Organic Eggs
3 Large Handfuls of any Vegetables Finely Chopped: leak, tomato, zucchini, broccoli, spinach, yellow squash, pumpkin, mushrooms etc Handful of Fresh Herbs Chopped: basil, parsley, oregano
2-3 Tbs Goats Fetta (The Fetta could be left out and some sea salt added instead)
Cracked Pepper to Taste
Preheat oven to 180 degrees Celsius. Cook quinoa in boiling water on the stove like you would rice - and strain well.
Lightly sauté chopped vegetables in a frying pan with a small amount of ghee.
This helps the muffins not need much cooking time in the oven because the vegetables are essentially cooked already. Beat the eggs in a bowl and add vegetables, cooked quinoa, crumbled goats fetta and cracked pepper.
Pour into greased muffin tray (or baking dish) and bake until turning brown - about 15 minutes for mini muffins.