Baked Egg Muffins

Ingredients

• 1 x Mushroom
• 25g x Fennel –sliced
• ½ tsp x Wholegrain Mustard
• Chopped Parsley
• Salt & Pepper

Method

1. Preheat your oven to 200°c, add all the vegetables to a muffin tray and drizzle with olive oil.
2. Bake for eight minutes to soften the vegetables.
3. Mix the omelette sachet with 100ml of water & two egg whites Season with salt and pepper.
4. Pour into the muffin moulds and bake for a further 8 –10 minutes.
5. Serve with a nice salad or pack them up to take on a picnic.