Egg – Vegetable – Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 300 g bell pepper (s), red or yellow
- 4 spring onion (s)
- 200 g zucchini
- 2 cloves garlic
- 1 bunch tarragon
- 10 egg (s)
- 2 tablespoons oil
- 4 tablespoon cheese, grated
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °, grease a muffin tin or line it with paper baking cases.
- Wash and clean the zucchini, cut in half lengthways and cut into slices. Rinse the peppers, cut in half, remove the seeds and the white separating membranes, then cut the pods into narrow strips. Clean and wash the spring onions and cut into rings.
- Heat the oil in a pan and first fry the spring onions in it, then add the pepper strips and fry for approx. 3 minutes. Finally add the zucchini slices and let sweat for another 3 minutes. Peel off the garlic cloves and squeeze. Season everything with salt, pepper and paprika powder. Rinse the tarragon, shake dry, pluck the leaves from the stems and chop.
- Beat the eggs in a bowl, stir in the tarragon and cheese. Season with salt, pepper and paprika. Pour a little egg mixture into each of the muffin troughs and let set briefly in the oven. Layer in some vegetables and let them set again briefly in the oven. Do the same with the rest of the egg mixture and vegetables until they are all used up. Arrange the muffins, garnish with vegetables and herbs if desired.
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