Name: Greek Vegetable Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 large organic eggs; 1 onion, chopped; 1 red pepper, chopped; 50 g black, dried Olives without bone, chopped; 1 handful fresh parsley or basil, chopped; 100 g Feta Cheese, chopped; Sea salt and pepper al gusto; 1 tsp turmeric powder; 0,5 tsp chili flakes; 8-10 Muffin paper layers; 1 Muffin baking tray

Greek Vegetable Muffins

Recipe by Tara Kashani, Holistic Health CoachCourse: Starters, Breakfast and SmoothiesCuisine: Mediterranean, VegetarianDifficulty: Easy

Units

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

These 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
50 g black, dried Olives without bone, chopped
1 handful fresh parsley or basil, chopped
100 g Feta Cheese, chopped
Sea salt and pepper al gusto
1 tsp turmeric powder
0,5 tsp chili flakes
8-10 Muffin paper layers
1 Muffin baking tray

Directions

Preheat the oven to 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.

Greek Vegetable Muffins