Baked Egg Pies


Baked Egg Pies

Makes 6-8

10 eggs

1 Tbs vegetable oil

1⁄2 tsp salt

1 clove garlic - crushed

1/3 cup grated parmesan (optional) 2 cups of mixed vegetables

Pre-heat oven to 150°C/300°F

Line a large six-hole muffin tin with waxed baking paper.

Chop vegetables into small pieces and par-boil (5 minutes). Drain and let them cool down.

Whisk the eggs, vegetable oil, salt, garlic and optional parmesan until well combined.

Combine with the vegetables and scoop into the prepared muffin tin.

Bake for 30-40 minutes or until the top of the pies feel firm to the touch.

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