Kerry Withoos, Accredited Practising Dietitian


Greek Muffins

Recipes > vegetarian

These gluten free, low fat, low Fodmap Greek Muffins make for a terrific snack or a lovely meal when served with a side salad or a vegetable soup.


  • 6 eggs
  • 1/3 cup lactose free milk
  • 2 tsp dried oregano
  • 1/8 tsp pepper
  • ½ cup quinoa cooked
  • ½ cup low fat cheese grated
  • 1 medium tomato
  • 1 medium red capsicum


Preheat oven to 180° degrees. Grease a muffin tin.

Whisk the eggs and milk and add in the oregano, salt and pepper.

Chop the tomato and capsicum and add the cheese. Divide into the muffin tins and pour over the egg mixture.

Bake for 20 to 30 minutes until brown on top. Let cool for 10 minutes then remove from the muffin tray.

Store in fridge for up to 4 days or freeze for up to 3 months