Still playing with the muffins tray and still in need to have a healthy breakfast tomorrow. So I grab what I can find in my fridge and consider worthy of the honor of sitting on my plate.
Servings: 3 (4 muffins per serving)
Calories: 425kcal
Ingredients
- 6 eggs
- 250 gr cheese (I used ‘telemea Delaco in brine’)
- 60 gr whole-wheat flour
- 1 tsp baking powder
- 70 gr roasted tomatoes (homemade, no oil)
- 30 gr green pickled olives
- 1 handful fresh parsley chopped
- 1 pinch salt (only if needed, the cheese might already be salty)
- 1 pinch black pepper
Instructions
- Preheat the oven at 180C.
- In the meantime, mix all the above mentioned ingredients in a bowl.
- Prepare a muffins tray and evenly distribute the composition evenly in the muffins tray. This recipe will result in 12 muffins.
- Bake for 25 mins at 180C.
- Serve warm or cold with a fresh tomato salad.
Notes
I used muffins baking paper cups to ease my job when removing the muffins and cleaning the tray :).
