1 Tbsp coconut oil

½ yellow onion, chopped

2 cloves garlic, minced

½ zucchini, shredded

1 tomatoe, chopped

8 large eggs

2 cups rocket, roughly chopped

¼ cup shredded mozzarella cheese

Salt and pepper to taste


Preheat oven to 180̊C. Coat a muffin tin with spray and set aside.

In a large pan over medium heat, drizzle coconut oil and saute onion and garlic for about 4 minutes until tender and fragrant. Add in zucchini and bell pepper, cooking an additional 2 minutes. Fill each muffin tin about ⅔ full with veggie mixture.

In a large bowl, whisk together eggs, rocket, cheese and salt/pepper and fill each muffin tin evenly, being careful not to over-fill. Bake muffins for about 20 minutes, until they’ve risen and are slightly browned. Enjoy!