Serves 4

  • 6 eggs
  • ¼ teaspoon salt
  • Pinch of cayenne powder (optional)
  • 3–4 tablespoons chopped fresh herbs (e.g. parsley, chives, basil) (optional)
  • 3 cups boiled, baked or steamed vegetables, roughly chopped (about 400g worth e.g. kale, pumpkin, kumara, carrots, peas, broccoli)
  • 200g smoked salmon, roughly diced
  • ½ punnet cherry tomatoes, cut into quarters (about ½ cup worth)

To serve (optional) Handful leafy greens or sauerkraut on the side.


Preheat oven to 180°C. Line a 12-hole muffin tray with cupcake cases or lightly grease using olive or spray oil.

Add eggs, salt and  (if using) into a large bowl and whisk until smooth. Add all remaining ingredients, season well with freshly ground black pepper and mix to combine.

Use a ¼ cup measure to scoop out mixture and pour into muffin tray, dividing evenly between cups.

Bake in middle of oven for 25–30 minutes, until cooked through and golden on top. Turn tray once to ensure even cooking.