Ingredients
- —3 eggs
- —130 g vegetables of choice (e.g., spinach, leek, bell pepper, or zucchini)
- —1 tsp olive oil or ghee
- —Pepper, salt, nutmeg
- —Optional: fresh chives or parsley
Instructions
Preheat the oven to 180°C or the air fryer to 170°C.
Chop the vegetables finely and sauté them briefly for 3–4 minutes in olive oil.
Whisk the eggs with pepper, salt, and optional herbs.
Divide the vegetables among muffin molds and pour the egg mixture over them.
Bake for 15–18 minutes until the muffins are firm and golden brown.
Air fryer option: 170°C – approximately 14 minutes
Serving Tip
Perfect as breakfast, a snack, or a light lunch. Tastes great cold as well. Serve 2 muffins on a white or light gray plate with some fresh herbs and a few drops of olive oil on the side.
Storage Tip
Store for up to 2 days in the fridge in a sealed container. Reheat for 2 minutes in the air fryer or 10 minutes in the oven at 150°C.
RECIPE_ID: 897520ca...
LAST_UPDATE: 2/18/2026