You'll definitely enjoy the blend of spinach, eggs, prawn and tuna in these gluten free and healthy egg cakes for breakfast or at anytime of the day.
Author Ann Low
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Course Breakfast, Snack
1bunchspinach - 60g/2.12oz
1cantuna - in water or oil
6prawns - medium size
dash of pepper
some cheddar cheese for topping - optional
Shred spinach leaves in about one inches wide and rinse well under running tap water and drain well.
For the prawns - remove shell and leave prawn tail intact. Cut deep along the back body of the prawn and remove the black vein. Clean prawns and dap dry with kitchen paper. Season with little salt and pepper, set aside.
Heat up frying with oil. Add onion and saute for a few minutes till softened, then throw in shredded spinach and continue to saute for another one minute. Dish up and leave to cool.
Break eggs in measuring cup and lightly beaten. Drop in the vegetables and stir well, followed by the tuna with salt and pepper, stir mixture well again.
Grease muffin pan with some cooking oil and scoop in tuna mixture. Place one prawn on top and sprinkle some shredded cheese over it with more pepper.
Bake in preheated oven at 180 deg C for about 25-30 minutes.
Any leftovers can be chilled in the refrigerator for the next 2 to 3 days and heat up in the toaster oven for about 5 to 10 minutes to serve as snack at any time of the day.