Omelette Muffins with Three Different Fillings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 tomato (s) or 2
- 4 stalk / s basil
- 25 g parmesan cheese
- 100 ml milk
- 40 g ham
- 1 small spring onion (s) or 2
- 2 small mushrooms or 3, approx. 60 g
- 0.5 ½ red pepper (s), approx. 50 g
- 0.5 ½ small zucchini, approx. 60 g
- 2 cloves garlic)
- 10 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C top / bottom heat.
- Dice all ingredients. Finely grate the cheese. Whisk eggs with milk and season with salt and pepper.
- Grease the muffin baking sheet and sprinkle with semolina.
- Fill 4 of the muffin tins with tomato, basil and parmesan. Fill another 4 molds with mushrooms, spring onions and ham. Fill the last 4 with peppers, zucchini and garlic.
- Now distribute the egg mixture on the molds.
- Place the muffin baking sheet in the preheated oven and bake for about 20-25 minutes. Best served warm.
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