1 tbsp vegetable oil (for brushing)

½ tbsp rapeseed oil

120g garden peas

½ red onion, finely chopped

6 thin ham slices, roughly chopped

6 Purely Organic eggs

2 tbsp milk

1 tsp paprika

½ tsp turmeric

60g parmesan, grated




1. Preheat the oven to 180*C. Brush the muffin tray cases with the oil. Warm up the rapeseed oil in a small frying pan over a medium heat. Add  the onion and stir for 2 minutes. Add the peas and cook for further 2-3 minutes, just until the peas defrosts.

2. In a big mixing bowl whisk the eggs with milk. Season with paprika, turmeric, pepper and add the onion, peas and ham. Fill 8 cases with an equal amount of the egg mixture. Sprinkle the parmesan over each muffin. If you are using a silicone muffin tray place it on a baking tray.

3. Bake the muffins for about 20 minutes, until the tops are browned and egg is set.

Good for you, Good for farms, Good for hens.
Keeping things simple here at Purely Organic.
Want this Miso Vegetable Ramen too? Check out our website for the full recipe.
Carefully hand picked just for you.

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egg box