Egg muffins with vegetables
Author:
Cooking Together
Servings: 2
Cooking time: 30 min
School lunch box — egg muffins with veggies.
Ingredients
| eggs 4 pcs |
| cream (20%) 40 ml |
| broccoli florets 90 g |
| carrots 60 g |
| skinned tomatoes 80 g |
| grated hard cheese 60 g |
| green onion feathers 20 g |
| parsley 10 g |
| butter 20 g |
| cornstarch 1 tsp. |
| salt, black pepper to taste |
Instructions
Step 1
Cut carrots into small cubes, broccoli into small florets. Cook in salted water for 7-10 minutes.
Step 2
Mix cream with eggs and starch. Add chopped onion and parsley, diced tomato, grated cheese and boiled vegetables. Season with salt, pepper and mix.
Step 3
Grease muffin molds with butter, spread the mixture into them and bake for 12-14 minutes at 175 degrees.
Step 4
Fill lunch boxes with muffins, vegetables, fruit, berries and snacks. Enjoy.
