One of the five simple rules of the Leptin Diet is to eat a high protein brekky - in fact this turns up in lots of advice from trainers, dieticians and all manner of trained experts way WAY more fancy and clever and qualified than I. So I'm not going to witter on about it. I'm just going to share this brilliant little eggy bake.
We'll be having them for breakfast tomorrow - or possibly for lunch. I'm loving oats, almond milk and a teaspoon of pnb at the moment for my protein rich start up - with a fresh juice loaded with ginger against the ridiculous weather we're having.
ONWARDS.... to the pots and pans my dears.
Here's what you need to make these dear little things.
6 fresh eggs
150 - 200g ricotta cheese (or cottage cheese)
1 big handful of spinach
shredded ham (optional)
salt and pepper
A muffin tin
Just put all of the ingredients (except the ham) into a high speed whizz and whack it up to high until the spinach has turned the mixture green.
Grease your muffin tin - and pour in the mixture to the top of each muffdimple. It's a thing!
Pop some shredded ham into the centre of each one.
Place in the oven mine is a fan and I was cooking baked sweet potatoes on 200C so use your judgement here - 150 - 200 seems about right.
They took about 20 mins to bake and rise.
I sometimes take them out a little early - and let them finish cooking in themselves on the side.
I'm pretty sure you are going to love these a lot - so you'll be making loads of them - in different combinations and you'll get used to how you like them.
They are perfect - high protein kick starters and they're wonderfully portable for packed lunches too.