Egg – Vegetable – Muffins

Ingredients for 6 servings:

• 300 g bell pepper(s), red or yellow
• 4 spring onions
• 200 g zucchini
• 2 cloves garlic
• 1 bunch tarragon
• 10 eggs
• 2 tbsp oil
• 4 tbsp cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

savory muffins

Preheat the oven to 180°C (350°F), grease a muffin tin or line it with paper baking cups. Wash and trim the zucchini, halve lengthwise, and slice. Rinse and halve the bell peppers, remove the seeds and white membranes, and then cut the peppers into thin strips. Trim and wash the spring onions and slice them into rings. Heat the oil in a pan and sauté the spring onions first, then add the bell pepper strips and fry for about 3 minutes. Finally, add the zucchini slices and sauté for another 3 minutes. Peel and press in the garlic cloves. Season everything with salt, pepper, and paprika. Rinse the tarragon, shake dry, pluck the leaves from the stems, and chop. Crack the eggs into a bowl, stir in the tarragon and cheese. Season with salt, pepper, and paprika. Spoon a little egg mixture into each muffin cup and let it set briefly in the oven. Layer some vegetables and let them set briefly in the oven again. Repeat with the remaining egg mixture and vegetables until all is used up. Serve the muffins and garnish with vegetables and herbs, if desired.