This is a great recipe that is so easy and adaptable! You can use any veggies you have in the fridge, add ham, chicken or tuna or just leave them as vegetarian!
Even better, they’re packed with protein and the crust is low carb!
They are great snack options sure to please the little and big kids!
Ingredients (makes approx 12):
- 1/4 red onion, diced
- 1/2 red capsicum, diced
- 1 tsp butter or olive oil
- 2 cups spinach, finely chopped
- 1/2 cup of diced/chopped ham
- 1/2 cup ricotta
- 1/2 cup greek yoghurt (we use Chobani with the blue trim)
- 3 eggs
- Salt and pepper
- 2 tbs Parmesan cheese (we have made with both parmesan cheese and also tasty cheese – tasty cheese can make it more kid-friendly!)
- 3 mountain bread wraps
Instructions:
1. Heat oven to 180 degrees Celsius and grease or line a muffin tin (we love to use this silicone one from Daily Bake as it’s easy to pop out muffins etc, BUT as it has a metal frame around the top so it doesn’t collapse when you take in or out of the oven #genius.)
2. Cut wraps into quarters and press into the muffin tin to create a shell for the filling.
3. Heat butter/olive oil in a saucepan
4. Sauté red onion and capsicum until softened.
5. Combine ricotta, yoghurt, eggs and Parmesan (or other cheese if you prefer) together in a bowl, season with salt and pepper. Mix in onion/capsicum mixture and then the chopped baby spinach (also add any other chopped veggies or diced ham etc at this point)
6. Pour filling into the shells, sprinkle with extra Parmesan (or cheese of choice) and bake for 15-20 minutes until egg mixture is cooked through.
7. Cool on a wire rack and enjoy! We then store in an airtight container and either eat straight from the fridge or reheat in the over at 130 degrees or for 5/6 minutes.
We found this recipe from Clean Treats on Instagram and modified it a little to suit our family!
Check out other great recipe ideas here.
