in Recipes

Vegetable egg muffin

updated

Spread the love

Ingredients for 6 servings:

  • 200 g cauliflower or creamed spinach (vegetable A)
  • 200 g carrot(s) or broccoli (vegetable B)
  • 2 eggs
  • 2 tsp, leveled salt
  • 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cook the vegetables separately until soft. Then place vegetables A and B separately into two measuring jugs and puree. Allow both purees to cool briefly. When the temperature is such that an egg no longer curdles, mix one egg into each puree with a fork. Season with salt and pepper to taste (or with other spices if desired) and add a tablespoon of olive oil to each. Spoon the purees into muffin cases, either one puree per muffin or two layers. Place in a preheated oven at 180°C and bake for approximately 30-40 minutes. Then remove the muffins from the cases and serve. Tips: Other vegetables can be added or substituted as desired.

Facebook Comments

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.

Petits fours with lemon cream

Protein waffles