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Ricotta and Cherry Tomato Egg Muffins

Name: Ricotta and Cherry Tomato Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 6 piece eggs; 80 g ricotta; 120 g cherry tomatoes; 1 piece zucchini; 6 leaf fresh basil; 20 g grated Parmesan

Soft and fluffy egg muffins topped with creamy ricotta, cherry tomatoes, and fresh basil. Perfect for a protein-packed meal on the go.

30 min2 servings320 kcalDifficulty: Easy

Ingredients

6 piece eggs
80 g ricotta
120 g cherry tomatoes
1 piece zucchini
6 leaf fresh basil
20 g grated Parmesan

Instructions

Step 1
Preheat the oven to 180°C. Grate the zucchini and squeeze it dry in a kitchen towel. Cut the cherry tomatoes in half.
Step 2
Beat the eggs, add the grated zucchini and Parmesan, season with salt and pepper.
Step 3
Distribute the mixture among the muffin cups. Top each with a spoonful of ricotta and tomato halves.
Step 4
Bake for 18 to 20 minutes. Garnish with fresh basil before serving.

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