Ricotta and Cherry Tomato Egg Muffins
Temps
30 min
Difficulté
facile
Ingrédients
6
Budget
~3-5 €
Valeurs nutritionnelles
Score santé
Bon · /100
320 kcal
par portion
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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
