Egg muffins

Egg muffins with peas and spinach, toast with hummus and cut fruits were our breakfast platter. These breakfast egg cups are easy to make. And it is low carb and high in protein. 

The tomten are porcelain figurines from Naasgransgarden, a design by Ruth Vetter. Its a Swedish belief that the jultomten comes in through the front door to give presents to the children on Christmas Eve. The holiday season begins with Advent. In Lund, where we were, all shop and home windows look beautiful with Advent candelbra at this time. The gatans are decorated with Christmas lights. Inspite of the early sunset (which happens in the afternoon!), the lights brighten up the streets.Ingredients for the muffins :Organic eggs - 4 Green chili - 1Garlic - 1 clove, peeledSalt - 1/4 tspGreen peas, frozen - 200 gmsSpinach leaf, fresh - 1Olive oil - for brushing the muffin tinsBreak eggs into a bowl, Whisk till fluffy. Mince garlic and chili. I used a spicy chili. Chop spinach into small pieces. Thaw green peas. Add all of these to the eggs. Add salt. Stir to mix.Prepare muffin tins by brushing oil. Pour egg batter, filling upto 3/4th of the tins. I filled 7 muffin cups.Preheat oven to 190C. Bake for 20 minutes. Separate egg muffins from the cups by moving a knife along the edges.Recipe ref : https://www.aspicyperspective.com/spinach-scramble-egg-muffins/