Vegetable egg muffins — Nordic — fresh market edition

Name: Vegetable egg muffins — Nordic — fresh market edition
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Nordic
Ingredients: 10 large eggs; 1/2 cup milk; 1 bell pepper, finely diced; 2 cups chopped baby spinach; 1 tbsp canola oil; 1 tbsp whole-grain mustard; 2 tbsp chopped fresh dill; 1 tbsp lemon juice; Fine salt and black pepper, to taste; 2 cups seasonal vegetables, cut into bite-size pieces

A healthy, family-friendly weeknight recipe with seasonal vegetables, nourishing ingredients, simple preparation, and clear home-cooking guidance.

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15 minPrep

20 minCook

35 minTotal

4Serves

Serves 4

Ingredients

10 large eggs
1/2 cup milk
1 bell pepper, finely diced
2 cups chopped baby spinach
1 tbsp canola oil
1 tbsp whole-grain mustard
2 tbsp chopped fresh dill
1 tbsp lemon juice
Fine salt and black pepper, to taste
2 cups seasonal vegetables, cut into bite-size pieces

5 steps

Method

Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
Prepare the main ingredients as listed and combine them in a large bowl.
Fold in the seasonings — 1 tbsp whole-grain mustard, 2 tbsp chopped fresh dill, 1 tbsp lemon juice — without overworking the mixture.
Portion into the dish and bake for about 20 minutes, until the centre is set.
Rest for 5 minutes before serving, then adjust the seasoning to taste.