By Jamie Humby Chef
Published 2 December 2024
Jamie Humby Chef
For the last 17 years Jamie has worked in some of the most demanding and interesting kitchens in New Zealand, Australia, Norway, Sweden and beyond. Currently based in Melbourne, Jamie creates simple, healthy recipes.
By Jamie Humby Chef

15m
40m
6
9
This quick and easy recipe means you don’t have to wait for the weekend to start your day with your favourite flavour combinations.
This one-pan recipe is simple, filling and packed with spices, egg, tomato and (because it’s not an Aussie brekky without it) a tiny bit of Vegemite!
Make the most of summer fruits by including them in your salad. Paired with a zesty dressing, it's the perfect partner for a summer BBQ.
Living with diabetes shouldn’t mean sacrificing snacks. Discover 7 healthy and filling swaps that are just as good as the originals.
Step 1:
Pre-heat oven to 180°C on fan bake.
Step 2:
Place all of the ingredients except the Parmesan into a large bowl and mix to combine.
Step 3:
Spoon the mixture evenly into lined muffin tins and sprinkle with Parmesan.
Step 4:
Bake for 25 to 30 minutes until springy but firm to the touch.
Step 5:
Stand for 5 minutes, then place muffins on a wire tray to cool. Serve or store in an air-tight container in the fridge or freezer.