Monday: Courgette and egg muffins
1 tsp vegetable oil
4 eggs, lightly beaten
½ courgette, finely grated
60g tinned Grower’s Harvest sweetcorn, drained
25g mature white Cheddar
¼ cucumber, cut into batons
½ Little Gem lettuce, leaves separated
6 Nightingale Farms cherry tomatoes
1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease 4 holes of a non-stick muffin tray with the oil.
2. Whisk together the eggs, courgette, sweetcorn and Cheddar, saving a little cheese to serve.
3. Pour the mix into the greased muffin holes, top with the remaining cheese. Bake on the middle shelf of the oven for 15-20 mins until the egg has set. Run a knife around the edge of the muffins to remove them from the tin.
4. Serve with the cucumber, lettuce and cherry tomatoes.