Masala omelette muffins

1 of 5-a-day gluten free healthy lunch masala muffin vegetarian

Ingredients

rapeseed oil , for greasing

2 medium courgettes , coarsely grated

6 large eggs

2 large or 4 small garlic cloves , finely grated

1 red chilli , deseeded and finely chopped

1 tsp chilli powder

1 tsp ground cumin

1 tsp ground coriander

handful fresh coriander , chopped

125g frozen peas

40g feta

Method

Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.

Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.