Vegetable Egg Muffin

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Side Dish
Cuisine European
Servings (Default: 6)

Ingredients

  • 200 g cauliflower or creamed spinach (veetable A)
  • 200 g carrots or broccoli (veetable B)
  • 2 egg (s)
  • 2 teaspoons, leveled salt
  • 2 tablespoon olive oil
Vegetable Egg Muffin
Vegetable Egg Muffin

Instructions

  1. Cook the vegetables separately until soft. Then put vegetables A and B separately in two measuring cups and puree. Let the two purees cool down briefly.
  2. At a temperature at which an egg no longer coagulates, use a fork to mix 1 egg into a puree. Season to taste with salt and pepper (or with other spices if necessary) and add a tablespoon of olive oil. Put the purees in muffin cases, either one puree per muffin or two layers.
  3. Place in the hot oven at 180 ° C and bake for approx. 30 - 40 minutes. Then take the muffins out of the molds and serve.
  4. Tips: You can add or swap other vegetables as you like.

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