Ricotta and Cherry Tomato Egg Muffins
Temps
30 min
Difficulté
facile
Ingrédients
6
Budget
~3-5 €
Trying to lose weight?
Calerys, a nutrition coach on WhatsApp, tracks your calories from a photo of your plate — handy for a recipe like this one.
Free · No sign-up · Reply in seconds
Valeurs nutritionnelles
Score santé
Bon · /100
320 kcal
par portion
And on your plate?
These numbers describe the recipe in theory. Send a photo of your plate to Calerys on WhatsApp and get the calories and macros of your real portion in seconds.
Free · No sign-up · Reply in seconds
Vous avez besoin de
What about you — what’s your goal?
Etapes
- 1
Preheat the oven to 180°C. Grate the zucchini and squeeze it dry in a kitchen towel. Cut the cherry tomatoes in half.
5 min
- 2
Beat the eggs, add the grated zucchini and Parmesan, season with salt and pepper.
2 min
- 3
Distribute the mixture among the muffin cups. Top each with a spoonful of ricotta and tomato halves.
3 min
- 4
Bake for 18 to 20 minutes. Garnish with fresh basil before serving.
20 min
