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Vegetable and egg muffins

updated

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Ingredients for 1 servings:

  • 2 m.-large tomato(s)
  • 2 tbsp oregano, dried
  • 50 g Parmesan
  • 7 eggs
  • 70 ml milk
  • salt and pepper
  • Fat for the mold
  • semolina for sprinkling

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

gluten-free, low-carb, for 8 muffins

Preheat the oven to 190°C (fan/convection oven). Grease the muffin tray and sprinkle with semolina. Dice the tomatoes and finely grate the Parmesan cheese. Fill 8 muffin cups with tomatoes and Parmesan cheese and sprinkle with oregano. Whisk or fork to combine the milk, eggs, salt, and pepper in a bowl until smooth. Divide the egg mixture among the 8 cups. Place the muffin tray in the preheated oven and bake for 20-25 minutes. 204 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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