Greek Vegetable Muffins
Course: Starters, Breakfast and SmoothiesCuisine: Mediterranean, VegetarianDifficulty: EasyUnits
8
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesThese muffins are real all-rounders. Whether for a Sunday breakfast, picnic, a party snack, a brunch with friends or a quick dinner – they are easy to prepare, very tasty and look great. They go very well with a salad or plain, just like that.
Ingredients
6 large organic eggs
1 onion, chopped
1 red pepper, chopped
1.76 ounces (50g) black, dried olives without bone, chopped
1 handful fresh parsley or basil, chopped
3.53 ounces (100g) Feta cheese, chopped
Sea salt and pepper to taste
1 teaspoon turmeric powder
0.18 teaspoon chili flakes
8-10 muffin paper liners
1 muffin baking tray
Directions
- Preheat the oven to 350°F (175 ° C). Place paper muffin liners in the muffin tin.
- Mix the onions, chopped red pepper, parsley and olives with the crumbled feta cheese and mix with the beaten eggs. Season with salt and pepper.
- Distribute the egg mixture evenly in the wells.
- Bake the muffins for about 25-30 minutes. Let cool down for about 10 minutes.
- Take out and serve.
