Today, I had egg muffins for breakfast – these were a little more substantial than usual, filled with feta cheese, grilled cherry tomatoes and chives. For lunch I had green vegetable soup with a mixture of salads. I had a few chocolate-covered rice cakes before I made dinner (not the most healthy snack!), which was chicken stir-fry. I added in noodles for the benefit of my co-diner, but really could have done without them!
Egg muffins are so easy to make: Simply whisk up about 6 eggs (depending on the quantity you want to make) and season with salt and pepper. Then add whatever ingredients you fancy to a muffin tray: ham and cherry tomatoes, broccoli and mushrooms, feta cheese and spring onion etc. Pour the egg mixture into the muffin tray and bake in an oven at about 180 degrees for 15 mins. You can enjoy your muffins hot or store in the fridge and eat them on the hop over the next few days.