Egg and courgette muffins
This is a delicious, healthy pasta-free lasagne. You can layer the aubergine or roll it up like a cannelloni and either way is perfect for a satisfying Italian feast.
150g salad leaves
For the muffins
Olive oil spray
3 egg whites
1 large courgette, grated into thin strips
¹⁄₂ red onion, finely chopped
A handful of fresh basil leaves, finely chopped
1 teaspoon crushed black pepper
1. Preheat the oven to 180°C/gas mark 6 and lightly grease a muffin tin with cooking spray.
2. In a large bowl, beat the eggs well, then add the remaining muffin ingredients and stir to combine.
3. Pour or spoon the mixture into muffin cups, almost all the way full. Bake until cooked through or lightly golden, about 1820 minutes.
4. Serve with a fresh green salad.