50 g A tomato
1 Egg
50 g Zucchini
80 g Champignons
40 g Whole grain flour
Sea salttaste
Peppertaste
1
Wash vegetables, finely chop into cubes.
2
Beat the egg with a whisk, mix with flour, salt and curd in a homogeneous mixture.
3
Pour an equal amount of vegetables into the molds and fill with the egg-curd mixture. Bake in the oven for 30 Minutes at 180 degrees or until the muffins are very large. Remove from the oven, allow to cool slightly, and then remove the muffins from the mold and serve.
Ingredients
50 g A tomato
1 Egg
50 g Zucchini
80 g Champignons
40 g Whole grain flour
Sea salttaste
Peppertaste