Ingredients
- Handful of green beans chopped to the size of peas
- 3 zucchinis grated
- Half a bunch of kale chopped and stem chopped to pea size
- Handful of baby spinach leave
- Handful of rocket
- Brussel sprouts quartered
- 10 eggs
- Pinch of salt and pepper
- Olive oil
Put all the ingredients except the Brussel sprouts and oil in a bowl and mix well.
Mold baking paper over the back of a glass to form its shape and then put into muffin trays (picture below).
Spoon mixture evening into a muffin tin.
Put brussel sprouts on top and drizzel olive oil on them to help them crisp up.
Bake at 180c for 15-30 minutes depending on the size of your muffin tin, this can also be made in a pie dish. Bake until the center is no longer runny.
