Mini vegetable muffin

Ingredients for 1 servings:

• 600 g potato(s), waxy
• 1 bell pepper(s)
• 1 zucchini
• 2 tbsp olive oil
• 4 eggs
• 100 ml cream
• 100 g Gouda, grated
• 3 tbsp chives
• 1 tsp thyme, chopped
• salt and pepper
• Fat for the muffin tray
• n. B. Onion(s), cut into rings

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

makes 12 pieces

Slice the raw potatoes and cook for about 10 minutes until al dente. Halve, trim, wash, and slice the bell peppers. Peel the zucchini, halve lengthwise, and slice thinly. Fry the vegetables in heated oil for about five minutes and let cool. Whisk the eggs, cream, and cheese, mix with the vegetables, potatoes, chives, and thyme, and season with salt and pepper. Pour the mixture into a greased muffin tin or silicone muffin pan and bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 20 minutes until golden brown. Arrange the mini vegetable muffins on plates and serve with a mixed leaf salad, if desired. One muffin has 147 kcal.